Although I’m not really good at cutesy holiday food, we do love all the Christmas flavors, especially anything peppermint. These Chocolate Peppermint Cookies are so easy to put together, and they look extra special!

I started with my Mom’s Double Chocolate Cookies, added some mint extract and topped with a spread of white chocolate and crushed candy canes.

There’s no chilling required, which means it’s almost no time at all before I have a fresh batch of cookies sitting in front of me.

Ingredients for Chocolate Peppermint Cookies:

• Unsalted butter: Use room temperature butter so it creams smoothly. Salted butter works too, just reduce the added salt slightly.
• Mint extract: Use peppermint or mint extract. If you prefer them without mint, you can skip it, and you will have a classic double chocolate cookie.
• Unsweetened cocoa powder: I usually use regular unsweetened cocoa. I wouldn’t substitute Dutch process cocoa as it won’t react with the baking soda, and your cookies may turn out bitter!
• White chocolate: Use a bar if you can, since it melts more smoothly than chips. You can use white chocolate chips or mint chocolate if that is what you have.
• Candy canes: Finely crushed so they stick well to the melted chocolate. I pop them in a zip-top bag and tap them with a rolling pin to keep the mess contained.

How to make Chocolate Peppermint Cookies:

These cookies mix up in one bowl and bake quickly, which makes them perfect for a quick dessert! Scroll down to the recipe card for full ingredient amounts and detailed instructions.

• Beat butter and sugar until creamy.
• Mix in the eggs and mint extract, followed by the dry ingredients. Roll and bake.
• Top each cookie with a piece of white chocolate.
• Sprinkle with crushed candy canes.

How to store these cookies:

I like to stash these Double Chocolate Peppermint Cookies in an airtight container on the counter, and they stay fresh for about a week (if they last that long).

If you want to save some for later, pop them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container for up to 4 months.

You can nibble them straight from the freezer or let them sit out for 10–15 minutes to soften a bit!

Print

Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies are thick, fudgy chocolate cookies flavored with mint, then topped with melted white chocolate and a generous sprinkle of crushed candy canes. No chilling required!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 24 cookies

Calories 221cal

Author Ashley Fehr

Ingredients

• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar (400 grams)
• 2 teaspoons mint extract
• 2 large eggs (room temperature)
• 2¼ cups flour (293 grams)
• ¾ cup unsweetened cocoa powder (68 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 150 grams white chocolate (about 5-6oz)
• 3 candy canes (finely crushed)

Instructions

• Preheat the oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
• With an electric mixer, cream together the butter and sugar, about 3 to 4 minutes, until smooth.
• Add the eggs and mint extract and mix until combined.
• Add the flour, cocoa, baking soda, and salt and mix, until a dough forms. (It should hold together easily but not be too sticky.)
• Roll the dough into 1½-2″ balls and place them 2″ apart on the prepared baking sheets. (You can make larger cookies, but you’ll need to place fewer on a pan and bake them a little longer.)
• Bake for 8 to 10 minutes, until the edges are set and the centers are just a tiny bit glossy. Optional: gently bang the pan on the counter a few times to flatten slightly — this makes it easier to spread the chocolate on top.
• Remove from the oven and allow to cool for 3-4 minutes (they will flatten more). Place one square of white chocolate (roughly ½" square) on top of each cookie and place in the oven for 1 minute to melt. Remove from the oven, spread over the cookie and top with crushed candy canes.
• Let the cookies cool on the baking sheet for at least 10 minutes before removing them from the pan to cool completely.

Video

Notes

*This recipe makes 24 large cookies, or 36-48 small cookies. It just depends on how large or small you roll them!

Ingredients and Substitutions:

Mint: if you’re not a fan of mint, this recipe is based off of my Mom’s Double Chocolate Cookies, so feel free to look there for a basic double chocolate cookie.

White Chocolate: the amount and type you use on top is very flexible — use any bar you can find, or place a few white chocolate chips on top. You can also use mint chocolate if you can find it.

Storage:

These cookies can be stored at room temperature for 1 week and in the freezer for up to 4 months.

Nutrition

Calories: 221cal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 155mg | Potassium: 79mg | Fiber: 1g | Sugar: 20g | Vitamin A: 258IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg

Variations and Substitutions

• Skip the mint: Leave out the mint extract and candy canes if you want a straight double chocolate cookie.
• Different chocolate on top: Use milk or dark chocolate instead of white for a less sweet finish.
• Other toppings: Try crushed peppermint candies, holiday sprinkles, or a drizzle of extra melted chocolate instead of candy canes.

Make-ahead option:

You can mix the dough and refrigerate it for up to 24 hours before baking. If the dough firms up a lot, let it sit on the counter for a short time so it is easier to scoop. 

You can also roll the dough into balls, freeze them on a baking sheet, then bake from frozen, adding a minute or two to the bake time. 

Top with white chocolate and candy cane as directed once they come out of the oven!

More chocolate cookie recipes you’ll love:

• Chocolate Mint Cookies
• Chocolate Crinkle Cookies
• Triple Chocolate Raspberry Cookies
• Chocolate Peppermint Icebox Cookies

The post Chocolate Peppermint Cookies appeared first on The Recipe Rebel.

I passed over these Cranberry Caramel Bars in my Southern Living Christmas cookbook so many times because cranberry and caramel seemed like a bit of an odd combination.

When I finally gave in, I was so glad I did — the tart cranberry and sweet caramel is an incredibly delicious combo!

You don’t need to cook the cranberry filling first, the caramel comes straight out of a jar, and the oat mixture doubles as the crust and crumble topping.

This recipe also makes 24 bars, which means I get to stash some in the freezer for later or when the inevitable hungry guest drops by during the holidays!

Ingredients for Cranberry Caramel Oat Bars:

• Cranberries: Leave fresh cranberries whole. Frozen works too, but add the tablespoon of cornstarch, so all that extra juice doesn’t make the filling too wet!
• Large oats: I use regular large oats here for that crumbly, chewy crust and topping.
• Pecans: I roughly chop these, so I get a little crunch throughout!
• Caramel sauce: I just use jarred caramel ice cream topping. Regular or salted caramel both work, so grab whichever one you like!

Variations and Substitutions

• Add raspberries: Swap half of the cranberries for raspberries if you want a little more berry flavor mixed in.
• Add some cinnamon: Stir about ½ teaspoon into the oat crumble for a warmer, spiced version.
• Add white chocolate: Sprinkle some white chocolate chips over the cranberries before the caramel goes on. White chocolate and cranberry are always a good Christmas combo around here!

How to Make Cranberry Caramel Bars with fresh cranberries:

Layer, bake, cool, and try not to cut into them too soon! Scroll down to the recipe card for full ingredient amounts and instructions.

• Mix the cranberries with sugar.
• Stir together the oat crumble and melted butter.
• Press most of the mixture into the pan and give the crust a quick bake.
• Add the cranberries and pecans.
• Mix the caramel with flour and pour it over the fruit.
• Sprinkle the remaining crumble on top and bake.

Print

Cranberry Caramel Bars

Cranberry Caramel Bars are sweet, tart, gooey, and crumbly, with whole cranberries tucked between caramel, pecans, and a buttery oat crumble. One batch gives you 24 bars, so they're perfect for holiday trays or the freezer!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 bars

Calories 247cal

Author Ashley Fehr

Ingredients

• 3 cups fresh cranberries (if using frozen, add 1 tbsp corn starch)
• 6 tablespoons sugar
• 2⅓ cup all-purpose flour divided
• ½ teaspoon baking soda
• 2 cups regular large oats
• ½ cup sugar
• ½ cup packed brown sugar
• 1 cup butter melted
• ¾ cup chopped pecans
• 1 cup caramel sauce

Glaze (optional)

• ¼ cup powdered icing sugar
• 1 tablespoon milk

US Customary – Metric

Instructions

• Line a 9×13" pan with tin foil and spray with non stick spray. Preheat oven to 350℉.
• Stir together cranberries and 6 tbsp sugar. Set aside.
• Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
• Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
• Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
• Cool on a wire rack and cut into bars.

Glaze (optional)

• Stir together powdered sugar and milk until combined. It should be quite thick — add additional milk or sugar if necessary to reach desired consistency

Notes

Storage: These can sit at room temperature for about 24 hours, or you can keep them refrigerated for up to 1 week.

For longer storage, freeze them for up to 3 months. I usually go straight for the freezer because I love having a stash ready for guests or hungry kiddos!

Nutrition

Calories: 247cal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 82mg | Fiber: 2g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 1mg

More dessert bar recipes you’ll love:

• Pecan Pie Bars
• Caramel Nut Bars
• Nanaimo Bars
• Caramel Apple Cheesecake Bars

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

I first made this Chicken and Rice Bake from my friend Julia’s one-pan cookbook, and let’s just say, it’s been a staple in my house ever since!

All the ingredients go right into the baking dish, and you don’t need to sear the chicken first! It’s a true all-in-one dinner with basically zero prep (have I convinced you, yet?).

Sometimes, I like to add some bread just for fun, but you totally don’t need anything extra with this dinner!

Ingredients for this easy Chicken and Rice Bake:

• Basmati rice: I’d stick with basmati because the cooking time lines up really well with the chicken thighs! Swapping in something like brown rice changes the timing quite a bit.
• Frozen peas: You don’t need to thaw them first. Just dump them right in with the rice! If your family isn’t a fan of peas, you can leave them out or use other frozen vegetables.
• Seasoning mix: I used Mrs. Dash Garlic & Herb, but Cajun, Italian, or another seasoning blend your family likes works too.
• Bone-in, skin-on chicken thighs: This is my first choice because they can handle the longer bake time the rice needs!
• Mayonnaise: If you’re not a mayo fan, you can use melted butter for the seasoned topping.

How to Make Chicken and Rice Bake:

Only 5 minutes of prep, then the oven does all the work! Scroll down to the recipe card for full ingredient amounts and instructions.

• Stir the uncooked rice, peas, seasoning, and salt together in the baking dish.
• Arrange the chicken thighs over the rice with the skin facing up.
• Mix the remaining seasoning with mayonnaise and brush it over the chicken.
• Pour the boiling chicken stock around the thighs.
• Bake until the rice is tender and the chicken is cooked through.
• Broil for a couple of minutes to crisp up the skin.

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Chicken and Rice Bake

7 Ingredient Chicken and Rice Bake is an easy one-pan dinner with juicy chicken thighs, basmati rice, and peas. There’s no canned soup or searing, and you only need 5 minutes to get it in the oven!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 48 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 465cal

Author Ashley Fehr

Ingredients

• 1½ cups basmati rice 315 grams
• 1½ cups frozen peas 250 grams
• 4 teaspoons seasoning mix 8 grams (I used Mrs. Dash no-salt)
• ½ teaspoon salt
• 8 chicken thighs 2lbs, bone-in, skin on
• 3 tablespoons mayonnaise 45 grams
• 2½ cups chicken stock 590 ml, boiling

US Customary – Metric

Instructions

• Preheat oven to 400℉. Add the uncooked rice and frozen peas to a 9×13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
• Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
• In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
• Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
• Bake for 45 minutes at 400℉, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part. 
• Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn’t burn. Serve. 

Notes

The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018

*I’ve found this recipe makes 4 large servings, or 8 small servings, so it will likely feed between 4 and 8 people.

Storage: Store leftovers covered in the refrigerator for up to 3 to 4 days. The rice will dry out a little as it sits, so I like to add a splash of chicken broth or water before reheating!

For individual portions, cover and microwave in short bursts until hot, stirring the rice when you can so everything warms evenly.

Nutrition

Calories: 465cal | Carbohydrates: 36g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 376mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 2.5mg

More one-pan bakes you’ll love:

• Teriyaki Chicken and Rice Bake
• Chicken and Rice Bake
• One Pan Chicken and Rice
• Cheesy Chicken and Rice Casserole

The post 7 Ingredient Chicken and Rice Bake appeared first on The Recipe Rebel.

Crock Pot Beef and Noodles keeps all the cozy comfort of classic beef and noodles, but the slow cooker ensures the beef is totally fall apart tender, and means you don’t have to watch the stove or oven.

The gravy is made right from the slow cooker juices, so it tastes rich and beefy without needing canned soup, seasoning packets, or gravy mixes!

Every time I make this, my kids are already waiting at the dinner table with their bowls in hand! Serve a big bowl with some crusty bread on a chilly day, and your family will thank you (mine sure does).

Slow Cooker Beef and Noodles ingredients:

• Beef roast: Sirloin or round is my pick when I want a sauce that isn’t too fatty. Blade or chuck can work too, but you may want to skim the cooking juices well.
• Low-sodium beef broth: If you use regular beef broth, reduce the salt slightly so the sauce doesn’t get too salty.
• Heavy cream: I would stick with heavy cream here! Milk will make the sauce thinner and less rich.
• Egg noodles: Any brand of shelf-stable egg noodles will work here, so use your favorite!

How to make Crockpot Beef and Noodles:

This Crock Pot Beef and Noodles is creamy, cozy, and mostly hands-off! Scroll down to the recipe card for full ingredient amounts and instructions.

• Cook until the beef is tender.
• Shred the beef.
• Add the cream mixture and some cooking juices.
• Stir the beef and cooked noodles into the sauce.

How to store leftovers:

Store leftovers in the fridge for 3 to 4 days. Warm gently on the stove or in the microwave, stirring once or twice so the sauce heats evenly.

The noodles will keep soaking up sauce as the leftovers sit, so the mixture will be thicker the next day. Add a splash of beef broth or cream when reheating to loosen it back up!

If you want to freeze this, I recommend freezing the shredded beef and sauce without the noodles. Cook fresh noodles when you’re ready to serve so they don’t thaw soft and mushy!

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Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is an easy slow cooker dinner with tender shredded beef, egg noodles, and a rich cream gravy. It's a cozy dinner with quick prep and all the comfort of a roast, just with noodles instead of potatoes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours 15 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 4 servings

Calories 420cal

Author Ashley Fehr

Ingredients

• 1 lb beef roast blade, sirloin or round recommended*
• 1 cup low sodium beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried sage
• ¾ cup heavy cream
• 2 tablespoons corn starch
• 3 cups dry egg noodles

US Customary – Metric

Instructions

• Cut roast into 3 even pieces and roast in a 3-4 quart slow cooker. Add broth, Italian seasoning, salt, pepper and sage.
• Cover and cook on low for 8-10 hours until tender.
• Remove beef to a cutting board. Strain the cooking juices, scooping off the top layer of fat with a ladle if you prefer.
• Turn crockpot to high. Whisk together the cream and corn starch and add it to the slow cooker along with 2 cups of the cooking juices. Cook for 15-20 minutes until slightly thickened.
• Meanwhile, cook the egg noodles in a large pot of boiling, salted water until al dente. Drain and set aside.
• Shred the beef with two forks. Stir the cooked noodles and the shredded beef into the slow cooker with the sauce.

Video

Notes

*You can use a fattier roast like blade or chuck for the most tender and juicy beef, but since we’re using the cooking liquid as part of our sauce I prefer to choose a lean roast like sirloin or round so my sauce isn’t too fatty.

**The original recipe had the egg noodles cooked right in the sauce. You can do this if you like, but I find the results are less consistent. If you wish to cook the noodles in the slow cooker, add with the cream in step 4.

Nutrition

Calories: 420cal | Carbohydrates: 26g | Protein: 31g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 776mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 3mg

Variations and Substitutions

• Add veggies: Carrots can be cooked with the beef from the beginning. However, other veggies may cook faster, so add them toward the end so they don’t get mushy!
• Add a little heat: Red pepper flakes can be added with the seasonings if you like a little kick. 
• Use potatoes: Add small diced potatoes at the beginning if you want to skip the noodles (or need to make this recipe gluten-free!). The final dish will be more like creamy beef and potatoes than beef and noodles!

More cozy beef recipes you’ll love:

• Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)
• Slow Cooker Pot Roast with the BEST gravy!
• Slow Cooker Italian Beef
• Classic Beef Stew

The post Crock Pot Beef and Noodles appeared first on The Recipe Rebel.

When I was coming up with this recipe, I decided to do a mash-up of my Best Ever Brownies and my Triple Chocolate Raspberry Cookies because, well, they are both so fantastically delicious.

That deep chocolate and tart raspberry combo is one I’m obsessed with!

They’re ultra-fudgy and come together with just a whisk and a bowl. Plus, you can choose fresh or frozen raspberries depending on what’s in season, so you can make these year-round.

And because we’re using a 9×13 pan instead of a traditional 8×8 pan, you get 24 brownies total, which is why I often make this recipe for parties, BBQs, bake sales, or to keep those hungry kiddos satisfied! 

Ingredients for Raspberry Chocolate Brownies:

• Unsweetened cocoa powder: Use 100% natural unsweetened cocoa powder for this recipe!
• Chocolate chips: I usually go with dark or semisweet chocolate to balance the sweeter white chocolate.
• White chocolate chips: I love adding white chocolate to anything with raspberry because it adds such a well-rounded sweetness to balance the tart fruit! If you’re not a fan of white chocolate, feel free to leave them out or swap them with milk chocolate or even peanut butter chips instead. 
• Raspberries: Fresh or frozen both work. If you’re using frozen raspberries, add them straight from the freezer and don’t thaw them first.

Variations and Substitutions

• Try another berry: I love raspberries with chocolate, but strawberries or blueberries are great options too! Chop larger strawberries into smaller pieces before folding them in.
• Add a peanut butter swirl: Skip some of the chocolate chips and swirl a little peanut butter over the batter before adding the extra raspberries on top. Chocolate, raspberry, and peanut butter is never a bad situation!

How to make Triple Chocolate Brownies with Raspberry:

These homemade Triple Chocolate Raspberry Brownies are made in one bowl, so cleanup is almost as easy as eating them! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk together the sugar, melted butter, and vanilla.
• Whisk in the eggs one at a time.
• Stir in the flour, cocoa powder, and salt.
• Gently fold in both chocolate chips and the raspberries.
• Spread the brownie batter into a prepared 9×13-inch pan.
• Bake until the center is mostly set.

Print

Triple Chocolate Raspberry Brownies

Triple Chocolate Raspberry Brownies take my classic brownie recipe load it up with two kinds of chocolate chips and tart raspberries. They're fudgy, made in one bowl, and work with fresh or frozen berries!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 servings

Calories 239cal

Author Ashley Fehr

Ingredients

• 2½ cups granulated sugar 500g
• 1 cup butter melted
• 1 tablespoon vanilla
• 4 large eggs
• 1½ cups all purpose flour about 195g
• 1 cup unsweetened cocoa powder about 80g
• ½ teaspoon salt
• ½ cup chocolate chips
• ½ cup white chocolate chips
• 1 cup fresh or frozen raspberries not thawed

US Customary – Metric

Instructions

• Preheat oven to 350℉ and line a 9×13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
• In a large bowl, whisk together sugar, butter and vanilla until smooth.
• Whisk in eggs, one at a time, beating well after each addition.
• Stir in flour, cocoa powder and salt until combined.
• Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
• Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
• Let cool before slicing (if you can!) — refrigerate several hours before slicing for neat pieces if desired.

Notes

Storage: Because of the raspberries, I prefer keeping these brownies covered in the refrigerator if they’re hanging around for more than a day or two. They’ll stay nice and fudgy for about 5 days.

You can also freeze individual brownies for up to 3 months. Let them thaw in the fridge or at room temperature before serving.

If you want that warm-brownie-and-melting-ice-cream situation again, microwave one for about 10 seconds and add a scoop of vanilla ice cream.

Nutrition

Calories: 239cal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 134mg | Potassium: 94mg | Fiber: 2g | Sugar: 26g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

More brownie recipes you’ll love:

• Cream Cheese Brownies
• Cherry Cheesecake Brownies
• Frosted Texas Brownies
• Lazy Daisy Brownies

The post Triple Chocolate Raspberry Brownies appeared first on The Recipe Rebel.

This Cheesy Baked Ziti is one of my go-to “everyone’s happy” dinners. It’s super quick to throw together, then the oven takes over, and you’re rewarded with a big, bubbly pan of cheesy pasta!

You can assemble it earlier in the day (or even a day or two before), tuck it in the fridge, and just bake it when you’re ready. It’s super easy to customize, too, so have fun with it!

Anything that looks like cheesy pasta is an instant win here. It’s the recipe I pull out when I want something reliable, kid-friendly, and cozy, and on the table in under an hour.

Simple Baked Ziti ingredients:

• Italian sausage: Use mild or spicy, depending on who is eating. Chicken or turkey Italian sausage is great if you want to lighten things up, or you can use ground beef plus extra Italian seasoning.
• Garlic: Fresh garlic gives the sauce great flavor, but you can use jarred minced garlic if that’s what you keep on hand.
• Marinara sauce: Use a jarred marinara you already love or homemade marinara if you have it. Chunky or smooth, both work.
• Heavy cream: You can use half and half for a slightly lighter sauce, but it won’t be as creamy. 
• Ziti or penne pasta: Ziti is classic, but I often use penne because that is what I can find easily! You can swap in another short pasta if that is what you have.
• Mozzarella cheese: I like to use a block of mozzarella and shred it myself so it melts smoothly.
• Ricotta cheese: Full-fat ricotta gives you the creamiest, richest filling, but light ricotta will also work if you want to cut back a bit.
• Frozen spinach: You can leave it out if your family prefers no green bits!

How to make Baked Ziti:

This Cheesy Baked Ziti comes together fast with a simple sausage sauce and cheesy layers! Scroll down to the recipe card for full ingredient amounts and step-by-step instructions.

• Cook the sausage and onion. Stir in the garlic, salt, and Italian seasoning.
• Add the marinara, cream, and chili flakes.
• Stir together mozzarella, the ricotta, Parmesan, spinach, and egg.
• Add the cooked pasta to the sauce.
• Dollop and spread the ricotta mixture on top.
• Finish with the remaining mozzarella and Parmesan.

How to store leftover Baked Ziti:

Let leftovers cool, then cover the pan tightly or transfer portions to an airtight container and refrigerate for 2 to 3 days.

Reheat individual servings in the microwave, or cover the baking dish with foil and warm in the oven until hot all the way through.

If the pasta looks a little dry, you can add a small splash of water or cream around the edges before reheating!

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Cheesy Baked Ziti Recipe

Cheesy Baked Ziti is made with saucy Italian sausage simmered in creamy marinara, tossed with ziti or penne, layered with a ricotta–spinach filling, then buried under mozzarella and Parmesan until it’s bubbling and cheesy from edge to edge!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 727cal

Author Ashley Fehr

Ingredients

• 1 lb Italian sausage, mild or spicy
• 1 medium onion, finely diced
• 4 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 3 cups marinara sauce
• ½ cup heavy cream
• ¼ teaspoon red chili flakes
• ½ cup reserved pasta water

Baked Ziti

• 375 grams ziti or penne pasta (about ¾ lb)
• 4 cups mozzarella cheese, divided
• 2 cups ricotta cheese (about 450 grams)
• 6 tablespoons Parmesan cheese, divided
• ¼ cup frozen spinach (thawed and drained)
• 1 large egg

Instructions

Make the sauce

• In a large skillet over medium-high heat, cook the sausage and onion until browned.
• Add garlic, salt, and Italian seasoning and cook for 1 minute.
• Stir in the marinara tomato sauce, cream and chili flakes and simmer on low heat for 5-10 minutes so that the flavors come together. Taste and adjust seasonings as desired, adding a pinch of red pepper flakes for spice if desired.

Baked Ziti

• In a large pot of boiling water with salt, cook the pasta just until al dente (undercooked is better because it will continue cooking in the oven!). Reserve ½ cup pasta water. Drain and toss with the sauce and pasta water in the pan.
• Meanwhile, combine 2 cups mozzarella, ricotta, ¼ cup Parmesan, spinach and egg. Set aside.
• Preheat oven to 425 degrees F and lightly grease a 9×13″ baking dish (if baking later, you can leave the oven off until ready to bake).
• Spread ½ of the pasta in prepared pan.
• Spread the ricotta cheese on top, then add the remaining pasta.
• Finish with 2 cups mozzarella and 2 tablespoons Parmesan.
• Bake for 15-20 minutes until it is light golden on top, and bubbly. Serve.

Video

Notes

Ingredients and Substitutions:

Italian sausage: you can use chicken or turkey sausage to lighten it up, or swap for ground beef plus added seasonings.

Ziti: ziti is impossible to find here, so I usually swap in penne. Whichever you can find works great!

Vegetables: you can absolutely add more vegetables with the onion! Peppers, kale, shredded carrot or mushrooms are also great.

Gluten-free: swap the pasta for gluten-free pasta.

• Make Ahead: This dish will last for 3 days in the refrigerator before baking, so it’s a great dish to prepare at the weekend for a quick weeknight meal during the week! Simply bake as directed straight from the fridge, though you may need to add a few minutes to the cooking time when baking it from chilled.

**If reheating or baking later, I recommend adding a splash of water or broth before heating as the pasta tends to soak up the excess moisture.

Storage:

• Store: Store in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Reheat in the microwave or in the oven.
• Freeze: Freeze this pasta bake either before or after cooking it. Freezing it before the cooking stage will give you the freshest flavor once baked, but your frozen leftovers will still be delicious the second time around!

Nutrition

Calories: 727cal | Carbohydrates: 46g | Protein: 37g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 151mg | Sodium: 1628mg | Potassium: 697mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1819IU | Vitamin C: 9mg | Calcium: 502mg | Iron: 3mg

Variations and Substitutions

• Swap the sausage: Use chicken or turkey Italian sausage for a lighter version, or ground beef with a bit of extraItalian seasoning if your family prefers beef.
• More vegetables: Add finely chopped peppers, mushrooms, shredded carrots, or kale along with the onion to sneak in more veggies.
• Make it gluten-free: Use your favorite gluten-free ziti or penne and cook it just to al dente so it holds up in the oven.
• Adjust the heat: Add more red chili flakes or a pinch of cayenne if you like a spicier Baked Ziti, or leave them out for a kid-friendly version.
• Change up the cheese: Swap some of the mozzarella for provolone or fontina for a slightly different flavor.

Make-ahead option:

Cheesy Baked Ziti is a great make-ahead dinner! Assemble it fully in the baking dish, cover tightly, and refrigerate for up to 3 days before baking.

When you are ready to cook, add a splash of water or broth (it tends to dry out a bit as it sits) and bake at 425°F until bubbly and hot, adding a few extra minutes to the bake time if it is going into the oven cold.

You can also freeze the assembled, unbaked ziti for later, then thaw overnight in the fridge and bake until heated through!

More Italian-inspired dinner recipes you’ll love:

• Ravioli Lasagna
• Chicken Parmesan Recipe
• Easy Crockpot Lasagna
• Baked Mostaccioli Pasta

The post Simple Baked Ziti appeared first on The Recipe Rebel.

These Mint Cream Cheese Brownies are the more festive version of my Cream Cheese Brownies. They also happen to be one of our favorite combos: mint and chocolate!

This recipe is just like making regular Homemade Brownies! The only difference is you’re also making a cream cheese batter that you’ll swirl throughout the brownie batter for that pretty marbled effect.

I also like to add a little green food coloring to make these more festive for Christmas without any extra decorating! My kids love to add sprinkles on top to make it even more fun.

These brownies only take about 15 minutes to prep, and they freeze really well too. So if I’m getting ahead on Christmas baking, these are one of the easiest desserts to make early and stash away!

Ingredients for Mint Cream Cheese Brownies:

• Cream cheese: Full-fat cream cheese has the best flavor and texture for this recipe! Make sure it’s softened, so the cream cheese layer isn’t lumpy.
• Mint extract: I use 2 teaspoons when I want the mint a little more subtle and 3 teaspoons when I really want it to stand out.
• Green food coloring: Totally optional! It doesn’t change the flavor, but I like adding a little around Christmas so you can really see that mint cheesecake swirl.
• Unsweetened cocoa powder: Regular unsweetened cocoa is best for that classic brownie flavor, but Dutch-process cocoa will also work for a more mellow result!

Variations and Substitutions

• Add more chocolate: Stir in chocolate chips or chunks if you want these even more chocolatey. Mint chips would be fun too!
• Add cookies: Chopped mint Oreos are an easy way to add a little crunch and even more mint flavor.
• Dress them up for Christmas: Sprinkle crushed candy canes over the top, or add a drizzle of melted chocolate and some Christmas sprinkles once the brownies are cool!

How to Make Mint Cheesecake Brownies:

Fudgy brownies, mint cheesecake, a quick swirl, and into the oven they go! Scroll down to the recipe card for full ingredient amounts and instructions.

• Mix up the brownie batter. Spread most of it into the pan.
• Beat together the mint cream cheese mixture until smooth.
• Spread it over the brownie layer.
• Drop the remaining brownie batter over the top.
• Swirl the two layers together.
• Bake until the center is almost completely set.

Can I use peppermint extract instead of mint?

I use mint extract in these brownies because I like the softer mint flavor with all that rich chocolate and cream cheese.

If peppermint is what you have, you can use it, but I’d start with 1 teaspoon since the flavor is more intense. Taste the cream cheese mixture before adding more, then increase it a little at a time if you want a stronger peppermint flavor!

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Mint Cream Cheese Brownies

Mint Cream Cheese Brownies start with fudgy homemade brownies swirled with a cool, creamy mint cheesecake baked right in. They take just 15 minutes to prep, don’t require any frosting, and keep well in the freezer for Christmas baking!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 20 bars

Calories 292.36cal

Author Ashley Fehr

Ingredients

Brownies

• 1 cup butter melted
• 2½ cups granulated sugar (500g)
• 1 tablespoon vanilla
• 4 eggs
• 1½ cups all purpose flour (190g)
• 1 cup unsweetened cocoa powder (95g)
• ½ teaspoon salt

Cream Cheese Swirl

• 1 package cream cheese 250g/8oz, room temperature
• ⅓ cup granulated sugar (67g)
• 1 egg
• 2-3 teaspoons mint extract (3 for very minty, 2 for mild mint)
• green food coloring optional

US Customary – Metric

Instructions

• Preheat oven to 350℉ and line a 9×13" pan with parchment paper.
• In a large bowl, whisk together melted butter and sugar until smooth.
• Whisk in vanilla, then add eggs and whisk well until completely combined.
• Stir in flour, cocoa and salt using a spatula or spoon (the batter is very thick and a whisk doesn't always work well).
• Spread into prepared pan (reserve a few tablespoons to swirl on top if desired).
• To make the cream cheese layer, beat cream cheese with an electric mixer until smooth.
• Add sugar, egg, mint extract and food coloring if using. Beat on medium speed until smooth.
• Spread cream cheese over brownie layer in pan. Top with reserved brownie batter if you have some, and swirl a few times with a knife (don't go too crazy!).
• Bake for 35-45 minutes until the center is almost completely set when you jiggle the pan (the more gooey you like them, the earlier you can take them out, but bake at least 35 minutes).
• Let cool slightly and serve warm, or cool completely and refrigerate before slicing (cutting the brownies cold will give you the nicest pieces).

Video

Notes

Storage: Because of the cream cheese swirl, I keep these brownies covered in the refrigerator for up to 1 week.

They also freeze really well for up to 3 months. I prefer freezing them already sliced so I can grab one or two whenever the craving hits. Fair warning, they thaw pretty quickly, which is both helpful and slightly dangerous!

Nutrition

Calories: 292.36cal | Carbohydrates: 38.65g | Protein: 3.96g | Fat: 14.8g | Saturated Fat: 8.72g | Cholesterol: 77.75mg | Sodium: 192.54mg | Potassium: 109.06mg | Fiber: 1.68g | Sugar: 28.92g | Vitamin A: 494.8IU | Calcium: 26.87mg | Iron: 1.28mg

More brownie recipes you’ll love:

• Cherry Cheesecake Brownies
• Frosted Texas Brownies
• Almond Joy Brownies
• Lazy Daisy Brownies

The post Mint Cream Cheese Brownies appeared first on The Recipe Rebel.

Every December I buy another jar of molasses, make a batch of cookies, and immediately wonder why I don’t use it more often. Apparently I only remember how much I love these flavors once Christmas rolls around!

These Gingersnap Sandwich Cookies are soft and chewy (not crunchy!), with a sparkly sugar coating on the outside. Then I sandwich them with a fluffy frosting made with actual melted white chocolate!

The frosting firms up once the cookies are cold, so it’s perfect for a sandwich cookie. I can stack them on a Christmas cookie tray or stash a batch in the freezer without frosting squeezing out everywhere!

Ingredients for White Chocolate Gingersnap Sandwich Cookies:

• Molasses: I use regular unsulphured molasses, not blackstrap, which is much stronger and more bitter. You’ll usually find it in the baking aisle near the corn syrup and honey!
• White chocolate: I usually use a solid white chocolate bar and chop it up, but white chocolate chips work too. You need ½ cup chopped chocolate or chips, not ½ cup already melted.
• Cream or milk: Either works for melting with the white chocolate, so use what you have!

Variations and Substitutions

• Make them extra festive: Roll the exposed frosting around the edges in Christmas sprinkles before chilling. It’s an easy way to dress them up for a cookie tray without changing the recipe!
• Skip the sandwich: The soft gingersnap cookies are really good on their own too, so you can always leave a few unfilled for those who aren’t into all that frosting!

How to make Gingersnap Sandwich Cookies with white chocolate frosting:

These cookies may look fancy, but they’re not complicated at all! Scroll down to the recipe card for full ingredient amounts and instructions.

• Cream the butter and brown sugar until light and fluffy.
• Beat in the egg and molasses.
• Add the dry ingredients and mix until the dough forms.
• Roll the dough into balls, coat in sugar, flatten, and bake.
• Melt the white chocolate with the cream, then beat it into the frosting.
• Fill half of the cooled cookies, sandwich them together, and chill until the frosting is firm.

Make ahead option:

These are one of my favorite cookies to get out of the way early during Christmas baking. You can bake the cookies ahead and freeze them unfilled, then make the frosting and sandwich them later!

Or just assemble the whole batch and freeze them finished. Both work, so I usually choose whichever option is more convenient for me!

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White Chocolate Gingersnap Oreos

White Chocolate Gingersnap Sandwich Cookies pair soft molasses cookies with fluffy white chocolate frosting. The filling thickens and firms up in the fridge, which makes these especially good for Christmas cookie trays and making ahead!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 15 sandwich cookies

Calories 438cal

Author Ashley Fehr

Ingredients

Cookies

• ¾ cup unsalted butter (room temperature)
• 1 cup packed brown sugar
• 1 egg
• ¼ cup molasses
• 2¼ cups all purpose flour
• 1½ teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ¼ cup sugar for rolling

Frosting

• ½ cup chopped white chocolate (or white chocolate chips)
• 3 tablespoons cream or milk
• 1 cup butter softened
• 2 cups powdered icing sugar
• 1 teaspoon vanilla

US Customary – Metric

Instructions

For the cookies:

• With an electric mixer, cream butter and sugar together until light and fluffy. Add the egg and molasses and beat again until smooth, scraping down the sides of the bowl as necessary.
• Add the flour, ginger, baking soda, cinnamon and cloves and beat on low-medium until dough comes together. If dough is not firm enough to roll into balls, refrigerate for 1-2 hours.
• Preheat oven to 350℉ and roll cookie dough into 1" balls. Roll cookie dough balls in granulated sugar and place on lightly greased baking sheets about 2" apart, pressing down firmly so that they are flattened (1/8-1/4" thick). Bake for 6-7 minutes, until set at the outer edges. Remove from oven and let cool.

For the frosting:

• In a small bowl, microwave chocolate and cream for 45 seconds. Stir until smooth and completely melted, returning to the microwave for another 15-20 seconds if necessary.
• With an electric mixer, beat butter until smooth.
• Add in slightly cooled chocolate mixture, powdered sugar and vanilla. Beat on low until combined, scraping down the sides if necessary. Beat on medium-high for 3-4 minutes until light and fluffy.
• Pipe or spread onto half of the cookies and top with an unfrosted cookie — if it is too thin to spread of pipe, refrigerate for 1 hour before filling cookies. Refrigerate filled cookies for 1-2 hours until the frosting has set. These cookies freeze extremely well, too!

Notes

Storage: I like keeping these cookies cold because the white chocolate frosting stays firm. Once it warms up, it gets softer and has a much better chance of squishing out the sides when you take a bite! Store them in the refrigerator for 1 to 2 weeks, or freeze them for up to 3 months.

Nutrition

Calories: 438cal | Carbohydrates: 55g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 210mg | Potassium: 147mg | Fiber: 1g | Sugar: 40g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

More holiday cookie recipes you’ll love:

• No-Bake Christmas Tree Cookies
• Christmas M&M Cookies recipe
• Homemade Mint Chocolate Oreos (Sandwich Cookies)
• Brown Sugar Pecan Cookies Recipe + VIDEO

The post White Chocolate Gingersnap Oreos appeared first on The Recipe Rebel.

I think we’ve all had those weeks where dinner feels like one more thing weighing you down. That’s exactly why I love recipes like this Chicken Alfredo Bake!

It has tender pasta, cooked chicken, homemade Alfredo sauce, and a gooey mozzarella topping all baked into one casserole dish.

I made it for my kids one night, and they were asking for it again before I even had the baking dish washed!

I like making one big casserole, but splitting it into two smaller pans is my favorite trick. Bake one for dinner tonight and freeze the other for a night when cooking feels like a struggle!

Chicken Alfredo Bake ingredients:

• Cooked chopped chicken: You can use chopped rotisserie chicken, or use up some leftover Instant Pot Shredded Chicken or Crockpot Shredded Chicken. Don’t have leftover chicken? Throw these Slow Cooker Chicken Breasts in the morning, and they’ll be ready to go for dinner!
• Short pasta: Macaroni, penne, rotini, fusilli, shells, or bowties all work. 
• Parmesan cheese: Pre-shredded Parmesan works in a pinch, but it may not melt quite as smoothly.
• Low-sodium chicken broth: You can swap this with milk if you prefer. 
• Garlic: Fresh minced garlic is ideal for the sauce, but jarred garlic works if you don’t have fresh available!

How to make a Chicken Alfredo Pasta Bake:

This Chicken Alfredo Bake is simple to assemble and easy to save for later! Scroll down to the recipe card for full ingredient amounts and instructions.

• Cook the garlic and seasonings.
• Stir in the flour.
• Whisk in the broth and cream.
• Pour the sauce over the pasta and chicken.
• Stir everything together.
• Top with cheese and bake.

How to store leftovers:

Pasta keeps soaking up sauce as it sits, so leftovers will be thicker the next day. Add a splash of chicken broth, cream, or milk before reheating to bring the sauce back to life!

Store leftovers in the fridge for up to 3 days. Warm smaller portions in the microwave at reduced power, stirring partway through, or cover the dish with foil and reheat it in the oven.

You can freeze this Chicken Alfredo Bake for 2 to 3 months. The pasta will be a little softer after thawing, but it will still be delicious!

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Chicken Alfredo Bake

Chicken Alfredo Bake is a creamy, cheesy pasta dinner made with cooked chicken, tender pasta, homemade Alfredo sauce, and a melty mozzarella topping. It's easy to prep ahead, freezer-friendly, and perfect for those weeks when you don't feel like cooking!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 546cal

Author Ashley Fehr

Ingredients

• 1 lb cooked chopped chicken (about 2-3 breasts)
• 5 cups short pasta (340-390 grams), cooked to al dente
• 1½ cups shredded mozzarella cheese
• 1 tablespoon Parmesan cheese

Alfredo Sauce:

• ¼ cup salted butter
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups half and half cream
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a 9×13″ baking dish or two 8×8″ baking dishes, place chicken and pasta. Set cheese aside for topping.

Make the Alfredo Sauce:

• In a large skillet, melt the butter over medium heat.
• Add the garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Stir in the flour until absorbed, and cook 1-2 minutes.
• Gradually whisk in the broth and cream until combined and smooth. Stir in the Parmesan cheese.
• Cook over medium-low heat, whisking frequently, until thickened and smooth.
• Pour over pasta and chicken in baking dish, stir (you can also taste here to see if you want to adjust any seasonings) and top with mozzarella and Parmesan.
• Follow directions in post above to store for later, or cover with foil and bake at 375℉ for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired.
• Serve.

Video

Notes

*I updated this recipe to swap chicken broth for what was originally milk, as I find it gives a smoother, more flavorful sauce. You can swap the broth for milk if you prefer.

Nutrition

Serving: 209grams | Calories: 546cal | Carbohydrates: 55g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 2mg

Variations and Substitutions

• Add vegetables: Stir in cooked broccoli, peas, spinach, mushrooms, or roasted peppers before baking. Make sure they’re already cooked or softened so they don’t release too much water into the sauce!
• Use another protein: Cooked turkey, shrimp, Italian sausage, bacon, or chickpeas can work, but each one will change the flavor of the casserole.
• Make it vegetarian: Leave out the chicken and add extra cooked vegetables or a meatless chicken-style option. The casserole won’t be quite as hearty, but it will still be creamy and filling!
• Add a little heat: Red pepper flakes or a pinch of cayenne can be stirred into the sauce if your family likes a little spice.
• Try a crunchy topping: Add buttered Panko over the cheese before baking if you want some texture on top!

More comforting pasta bake recipes you’ll love:

• Rigatoni Pasta Bake
• Turkey Kielbasa Pasta Bake
• Baked Mostaccioli Pasta
• Easy Pizza Pasta Bake

The post Chicken Alfredo Bake appeared first on The Recipe Rebel.

This Cheesy Sausage Potato Soup is what I make when only comfort food will do!

You get browned Italian sausage, tender chunks of red or gold potatoes, veggies and plenty of melty cheese all in one cozy pot.

It’s cozy, creamy and it wins over even my most soup-resistant kids!

Sausage Potato Soup ingredients:

• Italian sausage: Use mild or spicy depending on what you prefer. For a lighter version, chicken or turkey Italian sausage works really well.
• Garlic: Freshly minced has the best flavor, but jarred minced garlic works in a pinch. 
• Red or gold potatoes: I usually leave the skins on for quicker prep and more fiber, but you can peel them if you’re not a fan of the texture!
• Low sodium chicken broth: I like low sodium so I can season to taste. If you use regular broth, you may want to hold back a bit on the added salt.
• Unsalted butter: If you only have salted butter, just taste before adding extra salt.
• Milk or half-and-half: Whole milk or half-and-half give you the richest, creamiest soup, but low fat milk will work if you want to lighten it up.
• Shredded mozzarella or cheddar: Use what your family likes. I recommend shredding your own cheese so it melts smoothly into the soup.
• Freshly grated Parmesan cheese: Pre-grated can work but freshly grated melts more smoothly.
• Frozen peas or chopped spinach (optional): I like to toss these in at the end for a pop of color and a little extra veggie boost.

How to make Sausage Potato Soup:

This Cheesy Sausage Potato Soup cooks in one pot while a quick cheese base thickens in the microwave, so it feels indulgent without a lot of effort. Scroll down to the recipe card for full ingredient amounts and step by step instructions.

• Add the onion, carrots and celery to the cooked sausage.
• Add the potatoes and broth, cooking until tender.
• Melt the butter, whisk in the flour, then whisk in the milk or cream.
• Stir in the shredded cheese, Parmesan and peas or spinach.

How to store leftover soup:

Leftover Cheesy Sausage Potato Soup keeps well in the fridge for up to 4 days!

Store it in an airtight container, then reheat gently on the stove over low to medium heat or in the microwave, stirring often and adding a splash of milk or broth if it has thickened in the fridge.

I do not recommend freezing this one, since creamy, cheesy soups can sometimes separate after thawing!

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Cheesy Sausage Potato Soup

Cheesy Sausage Potato Soup is a hearty one pot soup with Italian sausage, potatoes, veggies and a quick microwave thickened milk base, finished with plenty of cheese and optional peas or spinach, especially good with warm bread for dunking.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 565cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage, mild or spicy (about ¾ lb)
• 1 small onion (finely diced)
• 2 large carrots (peeled and sliced)
• 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 lbs red or gold potatoes (cut into ½" pieces) about 6 medium
• 3 cups low sodium chicken broth
• ¼ cup unsalted butter
• ¼ cup all purpose flour
• 1½ cups milk or half and half
• 1 cup shredded mozzarella or cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• 1 cup frozen peas or chopped spinach (optional)

Instructions

• In a large soup pot or Dutch oven, cook and crumble the sausage over medium-high heat for 2-3 minutes.
• Add the onion, carrots and celery, cooking and stirring until crisp-tender, about 4-5 minutes.
• Add the garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Stir in the potatoes and broth (the broth should almost cover the vegetables, but it may not completely), scraping the bottom of the pot with a wooden spoon if there are any stuck on bits.
• Bring to a simmer, cover and reduce the heat to medium-low and cook until potatoes are tender.
• Meanwhile, in a large glass measuring cup or bowl, melt the butter.
• Whisk in the flour, then whisk in the milk or cream.
• Cook in the microwave on high in 30-60 second intervals, whisking each time, until very thick. It will bubble up, so be sure to watch while it is cooking, and remove if it looks like it might bubble over.
• When the potatoes are cooked, stir in the thickened milk or cream.
• Remove from the heat and stir in the shredded cheese and Parmesan, along with peas or spinach if using.
• Taste and adjust seasonings as desired, adding salt in ½ teaspoon increments and tasting each time if needed. Serve.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: for a lighter soup, swap for chicken or turkey Italian sausage.
• Vegetables: I start this soup with a mirepoix but you can always add in chopped mushrooms, peppers or other firm veggies at the beginning, or softer vegetables at the end with the peas.
• Milk or cream: I recommend whole milk or half and half for the richest flavor and consistency, but low fat milk will work as well and will lighten the soup up further.
• Potatoes: I don’t peel my potatoes — just make sure they are clean!

Storage: 

This soup keeps well in the refrigerator up to 4 days but I don’t recommend freezing it.

Nutrition

Serving: 420grams | Calories: 565cal | Carbohydrates: 41g | Protein: 23g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1097mg | Potassium: 1237mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4101IU | Vitamin C: 27mg | Calcium: 247mg | Iron: 3mg

Variations and Substitutions

• Lighten it up: Swap the pork sausage for chicken or turkey Italian sausage and use milk instead of half-and-half.
• Change the cheese: Try a blend of mozzarella and cheddar, or add a bit of smoked cheese for a different flavor.
• More vegetables: Add mushrooms, bell peppers, or extra carrots at the start with the other veggies, or stir in corn and peas near the end.
• Gluten-friendly tweaks: Use a gluten-free flour blend instead of regular flour if needed, and double check your sausage and broth labels.

More cozy potato soups you’ll love:

• Ham and Potato Soup
• Crockpot Potato Soup
• Ultra Creamy Potato Soup
• Creamy Nacho Potato Soup

The post Sausage Potato Soup recipe appeared first on The Recipe Rebel.