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.

I will never say no to a fruit cobbler, especially when I can make it in the crock pot! This Slow Cooker Berry Cobbler is my favorite way to make a delicious dessert while I’m cooking dinner. 

This recipe uses a quick homemade batter without any boxed mix whatsoever. You can also use fresh berries if they’re in season, or use up those frozen berries in your freezer (we all know you have a bag you forgot about).

Now, if you’re looking for a crisp cobbler top, you won’t get that with this recipe. However, you will get a soft cake and lots of warm, saucy fruit, almost like cobbler meets pudding cake. 

And because you can’t have cobbler without a little ice cream, I like to plop a scoop of my No Churn Ice Cream on top to melt over those juicy berries!

Ingredients for Crockpot Berry Cobbler:

• Mixed berries: Use any combination you like. I usually grab a mix, but all blueberries, raspberries, blackberries, or strawberries work too! Fresh berries work well, or use frozen berries that have been thawed and drained really well.
• Canola oil: Vegetable oil or another neutral-flavored oil is an easy swap.
• Milk: I use whatever milk I already have in the fridge!

Variations and Substitutions

• Add a little lemon: If I’m making a mostly blueberry cobbler, I love adding fresh lemon zest to the batter.
• Use other fruit: Have peaches, pears, or pineapple in your kitchen? Throw them in! Just cut larger fruit into smaller pieces so everything cooks evenly.

How to make Slow Cooker Berry Cobbler:

This is one of my favorite ways to make a warm fruit dessert without turning on the oven! Scroll down to the recipe card for full ingredient amounts and instructions.

• Stir together the dry batter ingredients.
• Mix in the milk, egg, and oil.
• Spread the batter into a greased slow cooker.
• Toss the berries with sugar and flour.
• Spoon the berries over the batter.
• Cover and cook until the cake is set and the berries are hot and saucy.

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Slow Cooker Berry Cobbler

Slow Cooker Berry Cobbler is an easy crockpot dessert with a soft cinnamon-spiced cake layer and thick, juicy berries. It uses a simple homemade batter, works with fresh or frozen fruit, and is delicious with a scoop of vanilla ice cream on top!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 263cal

Author Ashley Fehr

Ingredients

Cobbler batter:

• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ cup milk
• 1 egg
• 2 tablespoons canola oil

Berry mixture:

• 4 cups mixed berries of choice fresh or frozen (thawed and drained)
• 1 cup sugar
• ¼ cup flour

US Customary – Metric

Instructions

• For the batter, In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Stir in milk, egg, and canola oil until combined — batter will be thick.
• Lightly grease a 2.5-4 quart slow cooker and spread batter in the bottom.
• Thaw and drain berries if you are using frozen.
• In another large bowl, stir together berries, sugar and flour. Spread over batter in slow cooker.
• Cover and cook on high for 2-3 hours (closer to 2 hours for fresh or 2.5-3 hours for thawed). Serve warm with a scoop of ice cream!

Video

Notes

Storage:

Keep leftover Berry Cobbler covered in the refrigerator for 3 to 4 days. The cake gets softer as it sits because it keeps soaking up those berry juices, but it’s still delicious warm.

I usually microwave individual servings for about 20 to 30 seconds at a time until warm, then add a fresh scoop of vanilla ice cream. 

You can freeze leftovers for up to 2 to 3 months, but the cake will be softer once thawed. I’d freeze individual portions so you can pull out only what you need!

Nutrition

Calories: 263cal | Carbohydrates: 53g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 13mg | Potassium: 127mg | Fiber: 3g | Sugar: 35g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

More cobbler recipes you’ll love:

• Classic Cherry Cobbler Recipe
• Perfect Peach Cobbler Recipe
• Slow Cooker Cranberry Apple Cobbler
• Caramel Apple Cobbler

The post Slow Cooker Berry Cobbler appeared first on The Recipe Rebel.

Seafood is one of our go-tos for a light and healthy meal when we need something quick!

This Air Fryer Salmon cooks in record time in the air fryer, and comes out with a perfect crispy exterior and flaky interior.

It is simply seasoned with salt and pepper, but you can mix things up and add your own spin (more on that below!).

The best part? Once you get the salmon in the air fryer it’s hands off, with just enough time to set the table before the family comes rushing in.

Ingredients and Variations:

• Salmon: a nice thick salmon fillet is the easiest to cook, as it doesn’t dry out as quickly as thinner ones. If you have a salmon fillet that is under 3/4″ thick, you will want to reduce the cook time. Check at 4-5 minutes, and then add 1-2 minutes as needed.
• Salt and pepper: the basics, and all you need for a great piece of salmon!
• Mix up your seasonings: this is the perfect time to raid your spice drawer and see those favorite blends you’ve neglected. Cajun? Go for it! Garlic herb? Always a safe bet. Something else? Use your own judgement! If it’s something you enjoy, there’s a good chance it’ll be great on this air fryer salmon.
• Add some sauces: The simple honey garlic sauce on these Honey Garlic Chicken Thighs is one of our favorites, and goes great with salmon! You can also use barbecue sauce, sweet chili sauce (another fave!), or serve with a variety of sauces on the side.

Should I preheat my air fryer?

Definitely!

Preheating your air fryer (and your oven, if that’s the case) ensures that the food cooks quickly and evenly, and it really doesn’t take up much more of your time.

Simply set the air fryer to the cook time you need, and then walk away and prep your salmon.

What kind of salmon should I use in the air fryer?

I look for skin on fillets that are about 1 inch thick.

Once cooked, the skin is easily removed if you do not want to eat it. But it is full of nutrients and minerals and is considered safe to eat.

You can also use skinless salmon fillets if that is what you prefer!

How do I know if the salmon is done?

It’s easy!

Salmon flakes when done.

To test for doneness without a meat thermometer, gently press on top of the fillet and look for separation along the lines.

You can also use a meat thermometer and check that the internal temperature is at least 145 degrees F.

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Air Fryer Salmon

This Air Fryer Salmon has the perfect crispy exterior and is flaky and tender inside! Simply seasoned and perfect with so many things!

Course Air fryer, Main Course

Cuisine American, canadian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 293cal

Author Ashley Fehr

Ingredients

• 4 salmon fillets
• 2 Tablespoons melted butter or oil
• 1 teaspoon salt
• 1 Teaspoon fresh cracked black pepper
• Fresh squeezed lemon juice and fresh parsley

US Customary – Metric

Instructions

• Preheat air fryer to 400℉ for 5 minutes.
• Brush each fillet with oil and season with salt and pepper.
• Place skin side down in air fryer basket.
• Cook for 7 minutes. (4-5 minutes for thinner fillets)
• Serve immediately with lemon juice and parsley.

Notes

Storage:
Store leftover salmon in the refrigerate for up to 4 days. Chilled leftover salmon is the perfect addition to a salad, or throw it into a bowl of pasta!

Nutrition

Calories: 293cal | Carbohydrates: 1g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 706mg | Potassium: 841mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Calcium: 25mg | Iron: 1mg

The post Air Fryer Salmon appeared first on The Recipe Rebel.

Vegetable Beef Soup comes together fast and tastes rich and hearty with simple ingredients and quick prep. It’s cozy, filling, and perfect for busy nights!

This recipe is easy to customize with whatever fresh or frozen veggies you already have, which makes it the perfect clean-out-the-fridge dinner that still feels complete!

If you need a budget-friendly soup that stretches ingredients and reheats well, this pot checks every box!

Vegetable Beef Soup Ingredients:

• Cubed beef: Chuck, blade, sirloin, or round all work well. Choose based on how tender or lean you prefer it!
• Garlic: Use fresh cloves or swap with half the amount of garlic powder.
• Beef broth: Low-sodium keeps the salt content down.
• Diced tomatoes: You can swap with fire-roasted tomatoes for a little more spice if you like.
• Marinara sauce: Use your favorite store-bought brand. Crushed tomatoes plus additional seasonings will work in its place.
• Potatoes: Use whatever kind of potatoes you like! You can leave the peel on for extra fiber.
• Green beans: Fresh or frozen both work.
• Corn: Fresh, frozen, or canned works!

How to make this easy Vegetable Beef Soup:

Once the beef browns and the veggies hit the pot, this soup practically cooks itself! You’ll find the full details and step-by-step directions in the recipe card below.

• Brown the beef and set aside.
• Soften carrots, celery, and onion.
• Add tomato paste, garlic, salt, herbs, paprika, and pepper.
• Stir in broth, tomatoes, marinara, bay leaf, and beef.
• Add potatoes, green beans, and corn.
• Cook until vegetables are soft.

How to store leftover soup:

Store leftovers in the fridge for 4–5 days. Reheat on the stovetop or in the microwave until hot. The flavor deepens as it sits, so the leftovers taste even better!

Can I freeze Beef Vegetable Soup?

You can freeze this soup for up to 3 months, but the potatoes do soften more after thawing, which makes the texture a little mushier.

If that bothers you, it’s better to freeze the soup without the potatoes or skip freezing altogether so the texture stays just right!

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Flavorful Vegetable Beef Soup

This Vegetable Beef Soup simmers into a rich, savory broth with tender beef, soft potatoes, and bright veggies in every spoonful. It comes together easily with simple ingredients and makes a warm, satisfying dinner the whole family loves!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 282cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 pound cubed beef
• 2 large carrots (peeled and chopped)
• 2 ribs celery (finely chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon pepper
• 4 cups low-sodium beef broth
• 1 can diced tomatoes with juice (14oz or 398ml)
• ¾ cup marinara sauce
• 1 bay leaf
• 1 pound potatoes chopped (about 4 medium)
• 1 cup trimmed and chopped fresh or frozen green beans
• 1 cup canned or frozen corn

Instructions

• In a large dutch oven or soup pot, heat the oil over medium-high heat.
• Add the beef and brown on each side, working in multiple batches and adding oil if necessary. Remove from the pot.
• Add the carrots, celery and onion and saute until crisp-tender. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and pepper and cook 1 minute.
• Add in the beef broth and deglaze, scraping the bottom of the pot with a wooden spoon. Stir in the tomatoes, marinara and bay leaf, along with the browned beef.
• Bring to a simmer, cover and reduce heat to low (just enough to maintain a low simmer), and cook until beef is tender, about 30 minutes.
• Add in potatoes, green beans and corn and cook until potatoes are tender, about 10-15 minutes longer.
• Taste, adjust seasonings as desired and serve.

Video

Notes

Ingredients and Substitutions:

• Cubed beef: you can use almost any cut of beef in this recipe, since cooking it in the soup will make it tender. Opt for blade or chuck for higher fat, more tender beef, or sirloin or round for leaner options. Rather than cut down a roast, I typically buy a steak that is around 1 lb.
• Vegetables: this recipe is very customizable. Feel free to add in vegetables your family enjoys! Firmer vegetables should be added at the beginning, and softer vegetables near the end.

Storage:

• This soup will last in an airtight container in the fridge for 4-5 days. It reheats perfectly!

 

Nutrition

Serving: 428grams | Calories: 282cal | Carbohydrates: 25g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1140mg | Potassium: 1253mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3846IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 3mg

Variations and Substitutions

• Make it smokier: Stir in smoked paprika or a small handful of cooked bacon pieces for a subtle smoky note!
• Creamy comfort: Add a swirl of heavy cream or half-and-half at the end for a richer, velvety broth.
• Extra-savory flavor: Add a splash of Worcestershire sauce or soy sauce to deepen the broth!
• Add a little heat: A splash of hot sauce or a dash of red pepper flakes will give you the perfect kick of heat!

More cozy soup recipes you’ll love:

• Crockpot Lasagna Soup (quick & easy!)
• Chicken Gnocchi Soup
• Crockpot Potato Soup
• BEST Creamy Chicken Noodle Soup Recipe

The post Flavorful Vegetable Beef Soup recipe appeared first on The Recipe Rebel.

Friends.

This recipe has been a looooong time coming.

I’ve been making this Cinnamon Butter on repeat for months now, and we’ve been putting it on all kinds things.

Although this is the closest thing to the famous and totally addictive Texas Roadhouse Cinnamon Butter, it’s actually not inspired by it.

Don’t get me wrong, I’ve indulged in my share of warm Texas Roadhouse rolls slathered in cinnamon honey butter over the years when I get down South. But this recipe came about when I realized that the cinnamon spread my mom used to buy us for our toast was no longer sold at the grocery store.

I’ll be honest — I was a little distraught.

I had a serious craving that wasn’t going to just go away, so my only option was to figure out how to make it at home.

Since that day I haven’t stopped making it, and I often will bake more breads and muffins just so I don’t resort to eating it with a spoon.

I recommend trying it on these Cinnamon Raisin Scones, Banana Nut Bread or Cinnamon Apple Muffins!

Ingredients Needed:

• Butter — I like to use salted butter but if you’re trying to reduce sodium you can use unsalted. A little salt brings out the sweetness! You can also swap for dairy free or vegan margarine.
• Powdered sugar and honey — I like to use equal parts of both, but you can use all honey if you want. A little powdered sugar helps to keep it from getting thin.
• Cinnamon — add more or less to your tastes!

How do you make Cinnamon Butter?

There are only 5 ingredients that make up this easy and delicious spread: Butter, honey, powdered sugar, cinnamon and salt.

I have tried making cinnamon honey butter without the powdered sugar, and I could just never get the taste and texture quite right like that. So for me, a little powdered sugar makes this recipe just perfect, though if you prefer you could try adding additional honey in place of the powdered sugar or you can skip it completely, but I think this way is the best way.

Storage:

You can store cinnamon butter on the counter at room temperature for up to 1-2 days. If you use hard margarine (don’t judge!) you might be able to store it even longer, but at that point I really like to refrigerate to extend the life of it (since, believe it or not, I don’t eat the whole jar with a spoon the day I make it ).

Cinnamon honey butter can be refrigerated for 1 month or frozen for 6 months without the quality becoming affected.

What to serve this Cinnamon Butter with (besides a spoon):

These quick breads are all recipes we enjoy with this spread!

• Banana Oatmeal Muffins Recipe
• Healther Classic Banana Bread Recipe
• Cinnamon Apple Muffins Recipe
• Banana Chocolate Chip Zucchini Muffins

It’s also great on pancakes, waffles, bagels or toast (I highly recommend you try it with cinnamon raisin bread!).

Variations of this recipe:

• This cinnamon honey butter is naturally gluten-free and vegetarian.
• Add a dash of vanilla for more depth of flavor.
• Add a pinch of other warm spices or some pumpkin pie spice.
• Skip the powdered sugar for a less sweet version, or skip the honey if you don’t enjoy the flavor of it.

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Cinnamon Butter

This easy Cinnamon Butter recipe goes on EVERYTHING! Buns, muffins, banana bread, your morning toast, and more. A Texas Roadhouse copycat that you won’t be able to live without!

Course Sauces and Condiments

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 tablespoons

Calories 90cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter room temperature
• ¼ cup honey (not creamed)
• ¼ cup powdered sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt

US Customary – Metric

Instructions

• In a medium bowl, beat butter, honey, sugar and cinnamon until smooth. 
• Add salt and beat until smooth. Taste and adjust salt, honey, and cinnamon to your preferences.
• Serve with bread and other baked goods. See post above for more information on storage.

Video

Nutrition

Calories: 90cal | Carbohydrates: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 3mg | Potassium: 5mg | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

The post Cinnamon Butter (Texas Roadhouse Copycat) appeared first on The Recipe Rebel.

These days, getting a healthy dinner on the table that my kids will eat without a lot of prep time can be a struggle.

With all of us running in different directions on any given day, we’re relying on easy favorites that take minimal time to get into the oven!

This Sheet Pan Sausage and Potatoes is a hit for several reasons:

Parents love it because:

• it is so quick to prep — just 5 minutes and it’s into the oven!
• it’s a balanced meal on one pan and everything cooks at the same time
• it covers a lot of bases — protein from the sausage, fibre, potassium and other important vitamins and minerals in potatoes, and tons of good stuff in all those other vegetables
• there are no hard and fast rules — which means we can use up things that are on the verge of spoiling and reduce our food waste

Kids love it because:

• it’s packed with flavor — there are minimal seasonings, but as the sausages cook and release their juices they add so much flavor to everything else!
• there’s little clean up — since our two oldest girls are on Dish Duty, they appreciate a one pan meal as much as the rest of us!
• it’s neutral in flavor but well-seasoned, which means they can dunk their sausage and potatoes in a condiment of their choosing as they wish (and they are big on condiments!)

Variations:

• Swap out the Italian sausage for another variety: turkey or chicken Italian sausage, or smoked sausages also work great in this recipe!
• Swap out the veggies for other veggies you love roasted — just be sure they cook in about the same amount of time! Broccoli, green beans, carrots and zucchini are all great options.
• Adjust the seasoning to your tastes: try a Cajun blend, or another spice rub you’ve got sitting in your cupboard that doesn’t get enough use. The sausage and potatoes pair well with a variety of flavors!
• Sprinkle with some shredded cheese and pop back in the oven to melt before serving. Cheese is always a good idea in our house!

More easy dinner ideas you’ll love!

• Caprese Chicken and Potatoes
• Cheeseburger Casserole
• Instant Pot Corn Chowder
• Italian Crockpot Chicken and Potatoes

Looking for more sheet pan dinners? Try this Honey Garlic Chicken Thighs Sheet Pan Dinner or these Sheet Pan Chicken Fajitas.

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Sheet Pan Sausage and Potatoes

This Sheet Pan Sausage and Potatoes is an easy dinner idea that is full of flavor! With just a few ingredients and a few minutes prep

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 512cal

Author Ashley Fehr

Ingredients

• 1 lb creamer or baby potatoes halved
• 1 red bell pepper cut into 1" chunks
• 150 grams green beans about 1 cup
• ½ red onion cut into 1" pieces
• 2 tablespoons oil
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 4 raw Italian sausage links mild or spicy

US Customary – Metric

Instructions

• Preheat oven to 400℉ and line a rimmed baking sheet with parchment paper (optional).
• Add potatoes, pepper, beans, and onion to a large bowl.
• Drizzle with oil and sprinkle with seasoning salt, Italian seasoning and garlic powder. Stir to coat.
• Spread vegetables on baking sheet. Place Italian sausages on sheet pan, arranging vegetables so everything is in a single layer.
• Bake at 400℉ for 20 minutes or until sausages and potatoes are cooked through (sausages should reach an internal temperature of 160 degrees F).
• Serve.

Video

Notes

Storage:

Store leftovers in the refrigerator for up to 4 days. I don’t recommend freezing this recipe because the vegetables take on a much softer texture after thawing.

Nutrition

Calories: 512cal | Carbohydrates: 24g | Protein: 17g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 1321mg | Potassium: 813mg | Fiber: 4g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 63mg | Calcium: 43mg | Iron: 2mg

The post Sheet Pan Sausage and Potatoes appeared first on The Recipe Rebel.

If there is any sweet breakfast concoction worthy of a holiday brunch, it’s this Monkey Bread.

I used to make Monkey Bread a lot, and I love experimenting with different flavors (this Lemon Monkey Bread is a personal and reader favorite!).

And these Cinnamon Roll Bites come close, but they are a little quicker to get to the table — if that’s what you need, check it out! But the fact that I’ve never shared a great, class Monkey Bread recipe here? It’s not right.

We’re changing that today.

No one is mad about it.

There are so many things I love about monkey bread — I mean, soft and fluffy bread, cinnamon sugar, caramel glaze, in one convenient make ahead package?

It’s hard to go wrong.

But in this post I’m also going to share how to make it ahead and refrigerate for several days, or freeze (baked and unbaked!) so you can enjoy Monkey Bread really any time you need it.

Which is probably going to be a lot 😉

What’s in Monkey Bread?

Many recipes call for refrigerated biscuit dough which is fine — I am the type who understands the need for a shortcut here and there to make life doable.

But when I really want a fantastic Monkey Bread?

Only yeast dough will do.

If you need to, you can purchase store bought bread or bun dough to use in place of the homemade dough in this recipe.

How to make Monkey Bread:

See the full recipe down in the recipe card.

1. Prepare your dough (again, if you need to cheat, go ahead and purchase store bought dough but stick to yeast if you can find it) and let it rise so it’s nice and fluffy.
2. Roll your dough into small balls, dunk in butter, then in cinnamon sugar.
3. Place them all in a greased bundt pan, with a little caramel sauce in the bottom and the rest poured down over all those crevices 😉
4. You can either bake, refrigerate or freeze, but we’ll get into that later!
5. Once it’s baked, let it cool slightly before turning out onto a large round plate and watching that glorious caramel run all down the sides.
6. Resist the urge to devour the entire thing. Unsuccessfully.

Can I use refrigerated biscuit dough instead of homemade yeast dough?

You can absolutely use biscuit dough to make this Monkey Bread, but like I said before, if you can find refrigerate or frozen yeast bread or bun dough, that is going to give you the best results!

If you are using biscuit dough, you can cut out the rise time and bake immediately.

More make ahead breakfasts you’ll love

• The BEST Cinnamon Buns Recipe + VIDEO
• Overnight Caramel French Toast
• Crockpot French Toast Recipe
• Ricotta Waffles Recipe + VIDEO
• Blueberry Coffee Cake

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Easy Monkey Bread recipe

This classic Monkey Bread recipe is made with yeast dough (the best way!), coated in cinnamon and sugar and baked to golden caramel perfection. Make ahead and freezer friendly!

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 543.83cal

Author Ashley Fehr

Ingredients

Monkey Bread Dough

• 1 cup milk
• ¼ cup granulated sugar 50 grams
• 3 teaspoons quick or instant yeast
• ½ cup softened butter
• 2 eggs room temperature
• ¾ teaspoon salt
• 4-5 cups all purpose flour 500-625 grams

Caramel sauce

• ½ cup unsalted butter
• ½ cup brown sugar
• ¼ cup heavy cream

Cinnamon Sugar Coating

• ½ cup melted butter
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons milk

US Customary – Metric

Instructions

Monkey Bread dough

• Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
• Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
• Place the bowl in the stand mixer and attach the dough hook.
• Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
• Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size.

Caramel sauce

• In a medium saucepan, combine butter, brown sugar and cream.
• Bring to a boil over medium-high heat, whisking constantly, and cook 2-3 minutes. Set aside.

Cinnamon Sugar Coating

• Place melted butter in a small bowl.
• In another small bowl, combine sugar and cinnamon. Set aside.

Assembly:

• Grease a 12 cup bundt pan well and pour the caramel sauce in the bottom.
• Once dough has risen, tear into small pieces and roll into balls — they don't have to be pretty!
• Dip balls in melted butter, then coat in cinnamon sugar before placing in the prepared bundt pan. Repeat until all the dough has been used.
• Set in a warm, draft-free place to rise for 30-60 minutes until puffed slightly.
• Bake at 350℉ for 35-40 minutes, until top is light golden brown.
• Let cool in pan for 10 minutes before gently loosening with a small spatula or knife, then inverting onto a large round plate.

Glaze

• In a small bowl, whisk together powdered sugar and just enough milk to make a thick glaze. If necessary, add additional powdered sugar to thicken to desired consistency. Pour over monkey bread while warm and serve.

Video

Notes

Storage:

Store leftovers at room temperature for 24 hours, in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 543.83cal | Carbohydrates: 70.16g | Protein: 7.52g | Fat: 26.9g | Saturated Fat: 16.45g | Cholesterol: 97.24mg | Sodium: 308.4mg | Potassium: 131.85mg | Fiber: 2.64g | Sugar: 35.86g | Vitamin A: 854.52IU | Calcium: 66.65mg | Iron: 2.3mg

The post Caramel Monkey Bread recipe appeared first on The Recipe Rebel.

I first made these Double Chocolate Banana Bran Muffins when I was pregnant with my second baby, and I have not stopped making them since! 

I wanted something a little healthier to cope with all the pregnancy cravings, and ended up with a high fiber chocolate chip banana muffin that checked all the boxes.

These healthier chocolate muffins take 35 minutes total, so you can easily whip them up whenever those chocolate cravings strike!

Plus, my kids devour these every time I make them, and they don’t even realize they’re healthy! That’s a mom win, right?

Double Chocolate Bran Muffins ingredients:

• Bananas: I always wait until they’re nice and spotty, because that’s where you get the best sweetness and banana flavor! (See my post on How to Freeze Bananas so you’ve always got a stash).
• Applesauce: You can swap this for plain Greek yogurt if that’s what you’ve got. 
• Whole wheat flour: All-purpose flour works too, but the muffins will be a little lower in fiber and iron.
• Bran: Use your favorite brand of bran cereal!
• Chocolate chips: I like to use semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips if you like!

How to Make Double Chocolate Banana Muffins with Banana:

Rich, chocolatey, and easy to mix up, these muffins are a great way to use up overripe bananas! Scroll down to the recipe card for full ingredient amounts and instructions.

• Soak the bran cereal in milk.
• Whisk the wet ingredients together.
• Add the dry ingredients.
• Stir in the softened bran.
• Fold in the chocolate chips.
• Scoop into a muffin pan and bake.

How to store leftover muffins:

Store the muffins at room temperature for up to 2 days, in the fridge for 4 to 5 days, or in the freezer for up to 3 months.

If you want that soft, fresh-baked feel again, warm one in the microwave for a few seconds before serving!

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Double Chocolate Banana Bran Muffins

These Double Chocolate Banana Bran Muffins are rich, fudgy, chocolatey, and way more fun than your average bran muffin. They're quick to make, kid-friendly, and perfect for breakfasts, snacks, or stashing in the freezer for later!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 169cal

Author Ashley Fehr

Ingredients

• 1¼ cups All-Bran Original cereal
• 1 cup low fat milk
• 3 large overripe bananas
• 1 egg
• ½ cup packed brown sugar
• ⅓ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• ¼ cup cocoa
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspooon salt
• ½ cup chocolate chips plus additional for top if desired

US Customary – Metric

Instructions

• Preheat oven to 350℉. Line muffin pans with paper liners or spray with non-stick spray (I get about 16 with liners, or 12 without).
• In a medium bowl, combine cereal and milk. Let sit 3-4 minutes until soft.
• Add bananas to a large mixing bowl and mash with a whisk. Whisk in egg, brown sugar, applesauce and vanilla.
• Whisk in flour, cocoa, baking powder, baking soda and salt to the bowl. Add softened bran and whisk just until combined. Stir in chocolate chips.
• Scoop into prepared muffin pans and bake at 350℉ for 15-20 minutes until a toothpick comes out clean or with moist crumbs.
• Let cool to room temperature (you can dive in before that, but the paper liners are difficult to remove from warm muffins!).

Video

Notes

Ingredients and substitutions:

• Applesauce: you can swap the applesauce for plain Greek yogurt.
• Whole wheat flour: you can swap this with all-purpose flour, but your muffins will be lower in fiber and iron.
• Optional add ins: try adding in small chopped fresh strawberries or fresh blueberries, a spoon full of peanut butter or a teaspoon of cinnamon.

 

Storage:

These muffins can be stored at room temperature for 2 days, in the fridge for 4-5 days, or frozen for up to 3 months.

Nutrition

Calories: 169cal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 324mg | Fiber: 5g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg

Variations and Substitutions

• Add espresso powder: A small pinch of espresso powder deepens the chocolate flavor without making the muffins taste like coffee.
• Add chopped nuts: Chopped walnuts or pecans add a little crunch and go really well with the banana and chocolate!

More easy muffin recipes you’ll love:

• Fruit Explosion Muffins
• Lemon Poppy Seed Muffins
• Healthy Blueberry Oatmeal Muffins
• Double Chocolate Muffins (Carnival Copycat)

The post Double Chocolate Banana Bran Muffins appeared first on The Recipe Rebel.

Corn Casserole takes about 10 minutes to stir everything into one bowl and slide it into the oven, exactly what you want when you are juggling a full menu or getting dinner started after a long day!

Using real ingredients gives the casserole a brighter, fresher flavor than anything from a box mix.

The golden edges are always the first to disappear in my house, and someone usually tries to “check” a corner while it cools (I can’t blame them).

This dish fits right in with big holiday spreads, Sunday dinners, and even weeknights when you want a cozy side without much effort (it’s amazing with some barbecue ribs!)!

Corn Casserole ingredients:

• Creamed corn: Choose the regular canned version for this recipe — it adds a lot of the moisture for our casserole!
• Salted butter: Unsalted works if that is what you have. You may need add a little more salt to the recipe!
• Sour cream: Full-fat gives the best texture. Greek yogurt works as a lighter swap.
• Corn meal: Medium or fine grind both work.
• Sugar: Adjust the amount depending on how sweet you prefer your casserole.
• Garlic powder: You can swap this for about half the amount of minced garlic if you prefer fresh.
• Sweet corn: Drained well so the casserole does not become watery.
• Cheddar cheese: Freshly shredded melts best. Use a spicy variety if you want extra flavor.

How to make this easy Corn Casserole recipe:

Prep is quick and simple, which makes this a great last-minute holiday side. Don’t forget to scroll down to the recipe card for all the details!

• Add the wet ingredients to a bowl.
• Add the dry ingredients.
• Fold in the sweet corn and cheese.
• Spread into the dish and bake.

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to four days.

Reheat gently in the oven or microwave until warmed through. The texture stays soft and creamy even after chilling!

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Easy Homemade Corn Casserole Recipe

This Corn Casserole bakes into a soft, golden, buttery dish that tastes fresher and richer than any boxed mix. It comes together fast, uses simple ingredients, and feels right at home on holiday tables or quick weeknight meals!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 190cal

Author Ashley Fehr

Ingredients

• 1 can creamed corn (540ml/19oz)
• ½ cup salted butter (melted)
• ½ cup sour cream
• 1 egg
• ½ cup corn meal
• ½ cup all purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon baking soda
• 1 can sweet corn (drained, 340ml/12oz)
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 350℉ and lightly grease a 9×9" to 9×13" baking dish (both work, but a 9×9" will need more time to bake).
• In a large bowl, combine the creamed corn, melted butter, sour cream and egg with a whisk.
• Whisk in corn meal, flour, sugar, salt, baking powder, onion powder, garlic powder and baking soda until combined.
• Stir in drained corn and shredded cheese with a spatula or wooden spoon.
• Spread into prepared pan and baking for 40-50 minutes (a 9×13" pan around 40 minutes, a 9×9" around 50 minutes), until a toothpick comes out clean or with moist crumbs.
• Set aside to cool for 5 minutes before serving.

Video

Notes

Ingredients and Substitutions:

• Boxed mix: I personally don’t think using a boxed mix here saves much time, but if you need you can substitute the corn meal, flour, sugar, salt, baking powder, and baking soda with 1 heaped cup of corn bread or muffin mix.
• Add ins: this casserole is delicious with crispy chopped bacon, chopped chives or green onions, some sauteed onion and/or jalapeno, or added spice as you see fit.
• Cheese: you can omit the cheese if you prefer, or swap for a spicy variety for extra flavor.

 

Nutrition

Serving: 102grams | Calories: 190cal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 449mg | Potassium: 143mg | Fiber: 1g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

Recipe variations:

• Try adding a can of diced green chiles for some heat!
• Crispy bacon is amazing in here — try chopping up some of this Air Fryer Bacon to toss in.
• Sauteed bell peppers are another great addition — they add flavor without spice.

More comforting casseroles you’ll love:

• Hashbrown Casserole
• Cheesy Broccoli Casserole
• Green Bean Casserole
• Cheesy Potato Casserole

The post Corn Casserole Recipe (no Jiffy!) appeared first on The Recipe Rebel.