This easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

For more oatmeal cookie inspiration, check out my Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or my Oatmeal Butterscotch Cookies.

There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!

Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.

The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.

They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!

Ingredients Needed:

• Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
• Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
• Egg: the binding agent that helps hold all the ingredients together.
• Vanilla Extract: gives the cookies a classic, warm flavor.
• Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
• Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
• Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
• Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
• Cinnamon
• Dried Cranberries
• White Chocolate
• Oil: to mix with the melted chocolate to make a smooth drizzle topping.

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.

1. Beat butter and sugar: Beat butter and sugar until light and fluffy.
2. Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.

3. Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
4. Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.

How do I store Oatmeal Cranberry Cookies?

Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.

Can I freeze Oatmeal Cranberry Cookies?

Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!

Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
• Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
• Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.

White Chocolate Cranberry Oatmeal Cookies Variations

• Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
• Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
• Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.

Serving Suggestions

Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!

These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

• ¾ cup unsalted butter room temperature
• 1 cup brown sugar (packed) 200-220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• 1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

• ¼ cup white chocolate chips or chopped white chocolate
• 1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

• Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla and beat just until smooth.
• Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
• Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
• Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
• Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

• In a small microwave-safe bowl, combine chocolate and oil.
• Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
• Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

• Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
• Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
• Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
• Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
• Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

• Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
• Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

Calories: 208cal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

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This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They’ll quickly become a new favorite fall cookie recipe!

These Chai Cookies combine two of my favorite things: cookies and warm chai spices!

There are a lot of spices needed to make a truly delicious chai mix, but the effort is worth it (and you can sub in a prepared mix if you have one!).

Filled with all the delicious fall flavors, these chai sugar cookies are perfect for cozy nights by the fire with a cup of your favorite chai tea!

They’re made with a cinnamon sugar coating, like in my Snickerdoodle Recipe, for even more spiced goodness.

Whether you’re a huge chai fan or just looking for the perfect cookie to share with friends and family, this recipe is sure to impress.

Try my Soft Molasses Cookies recipe, Mint Hershey’s Kiss Cookies, Chocolate Crinkle Cookies, or one of these 31 Best Christmas Cookies for more holiday cookie treats!

Ingredients Needed:

• Butter: I use unsalted butter here to better control the salt content in the cookies. Make sure it’s at room temperature before mixing.
• Sugars: white granulated sugar and brown sugar are both used in these chai cookies to give them a great texture, color, and depth of flavor. We’ll use the white sugar for the coating too.
• Oil: a neutral flavored oil like canola oil or vegetable oil will help keep the cookies moist.
• Egg: to bind the ingredients.
• Vanilla: vanilla extract blends well with the spices, adding a sweet warmth to the cookies as well.
• Flour: all-purpose flour is perfect here. I haven’t tried this recipe with other types of flour.
• Cream of Tartar: a fool-proof way of giving these cookies their chewy texture (you can skip if you don’t have any).
• Baking Soda: to help the cookies rise slightly to be light and fluffy.
• Spices: use a combination of ground ginger, ground cinnamon, ground cloves, cardamom, ground nutmeg, and allspice for the chai flavor. You’ll need cinnamon for the coating too. You can swap this out with 1.5 teaspoons chai spice mix.

How to Make Homemade Chai Cookies

This recipe comes together easily! Full instructions are included in the recipe card below.

1. Beat butter, sugars, and oil: Beat the butter, sugars, and oil together.
2. Add egg and vanilla: Add the egg and vanilla extract, and beat until combined.

3. Mix in the dry ingredients: Add the flour, cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg, and allspice.
4. Scrape sides of bowl: Be sure to scrape down the sides of the bowl with a spatula to ensure you’re using all the ingredients.

5. Coat dough balls in cinnamon sugar: Make cookie dough balls and roll them into a cinnamon-sugar mix.
6. Place on sheet and bake: Place 6 dough balls on each cookie sheet, and bake.

How do I store Chai Cookies?

Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.

Can I freeze Chai Cookies?

Yes! Freezing these Chai Cookies is a great way to get a head start on your holiday treat prep.

Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. They’ll last in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.

Alternatively, you can make the cookies up to the point of baking them and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Get the correct measurements. Use a digital kitchen scale to measure your dry ingredients for the most accuracy with this recipe, where needed. Measuring spoons are fine for measuring out the spices.
• Mixing tools. Use a stand mixer with a paddle attachment if you have one, or a large mixing bowl with an electric mixer, to mix your cookie dough efficiently.
• Cookie scoop. I like to use a 2 tablespoon cookie scoop for most cookies! I love that they all come out the same size.

Chai Sugar Cookie Recipe Variations

• Taylor Swift Chai Cookies. If you’re a Taylor Swift fan (or if you keep up with TikTok), you’ll have no doubt seen Taylor Swift’s Chai Cookies. Simply make an eggnog glaze to finish off these cookies instead of the cinnamon sugar coating I’ve used here to get the same effect.
• Add chocolate. Add some white chocolate chips to the dough for a chocolatey twist on this chai sugar cookie.

Serving Suggestions

These cookies pair perfectly with a glass of cold milk or a hot cup of chai tea on a cold, wintery day!

​Try my Caramel Frappuccino, Slow Cooker Cranberry Apple Cider, or my Slow Cooker Pumpkin Spice Latte for more fall-flavored drinks to go with these cookies.

More Easy Holiday Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They'll quickly become a new favorite fall cookie recipe!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

• ½ cup unsalted butter room temperature
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 100 grams
• 1 tablespoon oil I use canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon cardamom
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon allspice

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes).
• Add the egg and vanilla extract, and beat until combined.
• Add the flour (be sure to fluff it or weigh it!), cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg and allspice and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll the cookie dough into 1″ cookie dough balls and roll them in cinnamon sugar. Place 12 of the dough balls on each cookie sheet.
• Bake for 8-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Notes

Ingredients and Substitutions:

• Butter: salted or unsalted butter will work just fine here!
• Flour: be sure to fluff or weigh the flour — this will help you to get thick, chewy cookies that are not thin or dry.
• Cream of Tartar: this helps to give the cookies a great chewy texture. You can omit if you must but I really recommend trying it!
• Spices: the spice list is long because we are essentially making our own chai spice. You can substitute this with 1½ teaspoons of prepared chai spice mix, or reduce or increase the spices according to your tastes. These cookies have a mild spice flavor, so there is room to add more if you like a really strong chai flavor.

Storage

• Storage: Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freeze Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. Defrost at room temperature when you’re ready to serve them again. 
• Freeze Cookie Dough Balls: Make the cookies up to the point of baking them, and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer-bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding on a couple of minutes to the baking time!

Nutrition

Calories: 118cal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

The post Chai Cookies Recipe appeared first on The Recipe Rebel.

Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of my Mom’s Double Chocolate Cookies recipe for the base, with these Fudgy Mint Chocolate No-Bake Cookies​ as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles Recipe, and these Fudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

• Butter: use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
• Sugars: granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
• Extracts: vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mint flavor.
• Egg: to bind the ingredients together.
• Flour: use all-purpose flour for these cookies.
• Unsweetened Cocoa Powder: to give the cookie base a rich chocolate flavor.
• Baking Soda and Salt: to help the cookies rise and enhance all the flavors.
• Milk: to aid the consistency of the frosting.
• Green Food Coloring: use food coloring to achieve that great green color for the frosting. This is optional, and you can skip it if you like.
• Semisweet Chocolate Chips: for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
• Oil: to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Cream the butter and granulated sugar until smooth.
2. Add vanilla and egg: Add the vanilla and egg and beat until combined.

3. Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
4. Make cookies: Bake cookie dough balls into cookies, then let them cool.

5. Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
6. Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Mint Chocolate Cookies FAQs

Tips and Notes

• Electric Mixer. The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
• Room-temperature ingredients. To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

• Swap the chocolate. Use dark chocolate or white chocolate chips, depending on your preference for the topping.
• Swap the extract. Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
• Food coloring. While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully with Mint Chocolate Chip Ice Cream, and No Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try my Cold Brew Coffee for an afternoon pick-me-up!

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Chocolate Mint Cookies

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1¼ cups flour (163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (depending on your tastes)
• green food coloring (optional)

Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
• Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

• In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
• Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

Chocolate Ganache

• In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
• Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Video

Notes

Ingredients and Substitutions:

• Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
• Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
• Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
• Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition

Calories: 295cal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 78mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 15mg | Iron: 1mg

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

Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!

Toffee Shortbread Cookies combine the rich, buttery texture of shortbread with the sweet crunch of toffee pieces to make a cookie that is simply irresistible!

I always thought I was not a “shortbread person”, but these have changed my mind. They are rich but not too sweet, with a salty bite and crunch thanks to toffee bits.

The origins of shortbread go back to medieval Scotland. Traditionally enjoyed during Christmas and New Year’s, shortbread has evolved with numerous variations, and it’s grown into an internationally loved treat!

The infusion of toffee bits and mini chocolate chips — although not traditional — transforms the classic shortbread into a treat that’s hard to resist.

Whether you’re looking for something delicious for a cookie exchange or simply craving a treat, this recipe will become your go-to.

These cookies are a great addition to your holiday season, but they can be enjoyed at any time of the year.

If you’re mad about shortbread, you’ll also love my Millionaire Shortbread Recipe, Samoa Shortbread Bars, and these Strawberry Shortcake Ice Cream Bars!

Ingredients Needed:

• Salted Butter: the foundation of any good shortbread recipe. It provides the buttery texture and flavor we all love. Ensure it’s at room temperature for easy mixing.
• Powdered Sugar: adds sweetness to the cookies and contributes to their soft, melt-in-your-mouth texture.
• Flour: all-purpose flour provides the structure of the cookies.
• Salt: a pinch of salt will enhance the flavor of the cookies.
• Vanilla Extract: this adds a lovely aroma and depth of flavor to the cookies.
• Skor or Toffee Bits: these are the stars of the show, providing a sweet crunch and caramelized flavor.
• Mini Chocolate Chips: an optional addition, but they lend a delightful chocolatey flavor and additional texture to the cookies.
• Chopped Dark Chocolate: used for the chocolate drizzle, it adds a rich, indulgent finish to the cookies.

How to Make Toffee Shortbread Cookies

This recipe is so easy to make, and you can get the kids involved too! Full instructions are included in the recipe card below.

1. Make creamed mixture: Beat butter, then add powdered sugar, flour, salt, and vanilla.
2. Add toffee and chocolate: Stir in toffee bits and chocolate chips.

3. Wrap dough rolls: Make two dough rolls, cover them in plastic wrap, and refrigerate.
4. Slice dough: Slice each cookie dough roll into cookies.

5. Put cookies on tray: Place the cookie dough circles on the prepared baking trays.
6. Bake: Bake cookies, let them cool, then drizzle with melted chocolate if desired.

Toffee Shortbread Cookies FAQs

Tips and Notes

• Unsalted butter. If you only have unsalted butter, use it but add a pinch more salt to the recipe.
• Toffee chips or bits If Skor bits are not available, any brand of toffee bits will do the trick.
• Make them an edible gift. These yummy cookies make a thoughtful and delicious gift. Simply place them in a festive gift box, separated by parchment paper, to prevent them from sticking together.

Toffee Shortbread Cookie Variations

• Try some different add-ins. Try any kind of mini chocolate chips for these cookies (white chocolate, semi-sweet chocolate), butterscotch chips, or peanut butter chips, or finely chopped chocolate for a different flavor. Small pieces of dried fruit will also work well here, like small raisins or chopped dried mangoes. Or try some chopped nuts or even citrus zest!
• Use another extract. For a different flavor, you could use almond or lemon extract instead of vanilla.
• Dip them in chocolate. Instead of drizzling, dip half of each cookie into melted chocolate for a more decadent treat.
• Make Lemon Pistachio Shortbread Cookies. Add lemon zest and chopped pistachios to the base recipe for a refreshing and nutty variation.
• Decorate with icing. Get creative and decorate your cookies with colorful royal icing for a festive look to match an event or special occasion.

Serving Suggestions

A cold glass of milk is a classic choice that complements the sweetness and buttery texture of the cookies. Try my Cold Brew Coffee or a hot cup of coffee or tea to balance the sweet toffee bits and chocolate!

For an indulgent dessert, serve your Toffee Shortbread Cookies warm cookie with a scoop of your favorite ice cream, and drizzle with caramel or chocolate sauce. Try my Coffee Ice Cream or this No Church Chocolate Ice Cream to compliment the flavors of the cookies.

More Easy Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Toffee Shortbread Cookies

Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 28 cookies

Calories 184cal

Author Ashley Fehr

Ingredients

• 1½ cups salted butter (room temperature)
• ¾ cup powdered sugar (90 grams)
• 2½ cups all purpose flour (325 grams)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup Skor or toffee bits
• ¼ cup mini chocolate chips (optional)

Chocolate Drizzle

• ⅓ cup chopped dark chocolate

US Customary – Metric

Instructions

Toffee Shortbread Cookies

• In a large bowl, beat butter with an electric mixer until smooth.
• Add powdered sugar, flour, salt, and vanilla. Beat at low speed until combined.
• Add toffee bits and chocolate chips if using (I like to split my dough in two, do half with no chocolate, and add ¼ cup chocolate chips to half of my dough). The dough should be tacky but not stick to your hands.
• Divide the dough in two and shape it into a cylinder about 2″ in diameter. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• Slice each cookie dough roll into 12–14 cookies, ½” thick, to ensure even baking and a good texture. Place the cookie dough slices on prepared pans (leave the extra dough in the fridge until ready to slice and bake).
• Bake for 10 minutes, or until the edges are just golden brown. If your cookies spread slightly or the toffee melts out, you can use a knife or round cookie cutter to quickly reshape the cookies while they are hot.

Chocolate Drizzle

• Place chocolate in a medium glass bowl over a small pot of simmering water.
• Stir the chocolate until melted.
• Drizzle over the cookies as desired.

Notes

Ingredients and Substitutions:

• Butter: I have tested this recipe with hard margarine (that is not spreadable out of the fridge) and it does work, but they will spread more and be thinner than if you use butter. Butter is the best option, but if you need a vegan dessert, very hard margarine will work in a pinch (just don’t say I didn’t warn you).
• Flour: It’s best to stick to all-purpose flour for this recipe to achieve the desired texture and taste. The amount of flour is very important here, as you do not want your cookies to lose their shape when baking and you don’t want them dry and crumbly. I recommend using a scale to weigh your flour, or fluff the flour and spoon it into a measuring cup, then level off the top of the cup with a knife.
• Salt: I like my shortbread cookies with a noticeable amount of salt (don’t knock it til you try it!). If you are using salted butter and don’t like to have that bit of salt to offset the sweetness, you can omit the salt. Believe it or not, salt is crucial to all sweets and desserts.
• Toffee bits and chocolate chips: feel free to add more chocolate chips, or to switch up the mix-ins in this recipe! This is my favorite combo, but lots of others will work. Nuts, dried fruit, other chocolates, etc.

 

Make Ahead & Storage

• Make Ahead: To prep ahead for the holiday season, wrap the dough tightly in plastic wrap and store it in the freezer. When you’re ready to bake cookies, simply thaw the dough in the refrigerator, slice, and bake as directed.
• Store: Store Toffee Shortbread Cookies in an airtight container once they have cooled completely on the wire rack. Ensure that the container is sealed tightly. If stored properly at room temperature, the cookies can remain fresh for up to a week.
• Freeze: Place your cooled cookies in a single layer on a cookie sheet and freeze until solid. Once solid, transfer the cookies to a freezer bag and freeze them for up to 3 months!

Nutrition

Calories: 184cal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 356IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg

The post Toffee Shortbread Cookies appeared first on The Recipe Rebel.

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it’s the perfect way to feed the whole family during the busy holidays!

This homemade Turkey Soup recipe is the perfect answer to what feels like a mountain of leftover turkey meat after Thanksgiving!

It’s quick, easy, and perfect for the chilly time of year during the holidays.

This turkey soup recipe includes a variety of vegetables, making it as healthy as it is delicious.

It’s a broth-based soup, thickened with a roux for a filling and satisfying meal.

So if you roasted up a Dry Brine Turkey or took the easy way and cooked up this Crockpot Turkey, this is one of the best ways to use up those leftovers!

​If you need some other ways of using up leftover turkey, try my Creamy Turkey Shepherd’s Pie, One Pot Turkey Tetrazzini Recipe, Turkey Pot Pie, or this Baked Tortellini with Turkey and Vegetables!

Ingredients Needed:

• Oil: I like using canola oil, but olive oil or another kind of neutral-flavored oil will also work to sauté the vegetables.
• Vegetables: I use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, paprika, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: make my homemade turkey stock for the best flavor (this is a great way to use that carcass!). You can use chicken stock, chicken broth, or vegetable broth instead if you prefer.
• Potatoes: Yukon gold potatoes are my favorite for this soup, but Russet potatoes and Red potatoes would work well too.
• Turkey: any kind of cooked turkey will work well, but this is the perfect recipe for using up all your leftover turkey from your Thanksgiving dinner! If you don’t have leftover turkey, you can easily use leftover Shredded Chicken instead.
• Salted Butter: melted salted butter will be the base of your roux for a sauce to thicken the soup. Salted butter will enhance the flavor of the soup better than unsalted butter.
• Flour: use all-purpose flour to make a roux with melted butter for thickening the soup.
• Milk: any kind of milk will work well here to make your roux into a thick sauce. You can also use cream for a richer flavor.

How to Make Delicious Turkey Soup

This recipe is easy and so hearty! Full instructions are included in the recipe card below.

1. Sauté the vegetables: Sauté the onion, carrots, and celery just until beginning to soften.
2. Add seasonings: Stir in the garlic, salt, parsley, thyme, pepper, and paprika and cook.

3. Add stock: Add the stock and deglaze the pot.
4. Stir in potatoes: Add the potatoes and simmer until the potatoes are tender.

5. Make thickened milk: Make the roux, add the milk and thicken in the microwave (it’s easy to do!)
6. Add turkey and thicken the soup: When the potatoes are tender, stir in the cooked turkey and the thickened milk. Serve.

Turkey Soup FAQs

Turkey Vegetable Soup Variations

• Mix up the seasonings. Feel free to adjust the spices and seasonings according to your liking. Add a bay leaf or some fresh herbs to infuse even more flavor into the dish.
• Use rice instead of potatoes. Swap the potatoes for ½ -¾ cup white rice or a hearty wild rice blend to make a turkey rice soup. If you use instant rice, you only need to add it to the pot for the last 5-10 minutes of cooking. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time, and you may need to add additional liquid.

Serving Suggestions

This leftover Turkey Soup recipe is filling all on its own, but you can add some sides to make it a fuller meal if you like!

We love having homemade bread with all our meals. Try a buttery Brioche Bun, Homemade Crescent Rolls, No Knead Artisan Bread, or these Homemade Breadsticks.

This meal would also work well with Air Fryer Broccoli, Green Beans with Bacon, or some Roasted Green Beans on the side for extra nutrition!

More Easy Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Leftover Turkey Soup

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it's the perfect way to feed the whole family during the busy holidays!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 2 ribs celery (finely chopped)
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 3 cups homemade turkey stock (you can substitute with chicken broth as well)
• 1 ½ lbs Yukon gold potatoes (cut into 3/4" pieces)
• 2 cups leftover cooked turkey (chopped)

Thickened Milk

• ¼ cup salted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme, pepper and paprika and cook 1 minute.
• Add stock and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 minutes.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender, stir in the cooked turkey and the thickened milk. Heat through, adjust seasonings to taste and serve.

Video

Notes

Prep ahead:

This is a great soup to make ahead as it just gets better with time and the potatoes don’t get mushy. You can make ahead and refrigerate up to 4 days, but I do not recommend freezing as the dairy and the potatoes can have a funny texture after freezing.

Ingredients and Substitutions:

Vegetables: carrots, celery and onion form the flavor base for many soup recipes and I don’t recommend leaving them out. You can, however, add lots of vegetables in! Mushrooms, kale, spinach, peppers, green beans, frozen peas or corn — whatever you need to use up.

Homemade Turkey Stock (recipe here): this will have the best flavor and is perfect after a holiday meal. If you do not have homemade stock, you can substitute with homemade chicken stock or chicken broth.

Make it gluten free: using a roux to thicken milk to thicken soup is one of my favorite ways, but you can also mix 2-3 tablespoons of corn starch with milk or cream and stir it into the soup at the end to thicken, making it gluten-free.

Potatoes v. Noodles: you can also make this a turkey noodle soup if you prefer, leaving out the potatoes but adding in 1-1.5 cups of uncooked pasta where you would add the potatoes.

Storage

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This recipe freezes well, so your turkey leftovers can keep on giving all through the holidays! The potatoes may have a slightly different texture after thawing, but the soup will still taste delicious. Store leftover soup once it has completely cooled to room temperature in a freezer-safe container and freeze it for up to a month.

Nutrition

Serving: 513grams | Calories: 452cal | Carbohydrates: 45g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 798mg | Potassium: 1137mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5737IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 3mg

The post Leftover Turkey Soup appeared first on The Recipe Rebel.

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

You’ll also love this Chicken Pot Pie Soup, this Crockpot Chicken Noodle Soup and this Chicken Rice Soup (Stove Top or Slow Cooker)!

Soup is one of my favorite dishes to make, especially on a cool day!

I love that I can load them up with vegetables, protein and grains for a complete one-pot meal (perfect for dunking some Garlic Bread or Homemade Breadsticks!).

This Chicken Dumpling Soup is the ultimate comfort food, and it’s an easy recipe to bring together during the holidays or on a busy weeknight.

This recipe takes soups like my Chicken Wild Rice Soup and Instant Pot Potato Soup recipe to the next level with homemade dumplings! These dumplings are stirred together with just a few ingredients but add a really special touch to this chicken soup.

This Chicken and Dumpling Soup is also perfect for using leftover chicken or turkey!

There’s so much flavor in this dish from the savory vegetable base, rich chicken broth, and aromatic seasonings, it’s a family favorite for sure!

For more comforting chicken soup recipes, check out my Slow Cooker Chicken Gnocchi Soup, Instant Pot Chicken Tortellini Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Chicken Pot Pie Soup!

Ingredients Needed:

• Flour: all-purpose flour or whole wheat flour works well for these dumplings.
• Baking Powder: helps to get perfectly fluffy dumplings.
• Dumpling Seasonings: a combination of salt and Italian seasoning is all you need for the homemade dumplings to add a bit of extra flavor.
• Oil: use a neutral-flavored cooking oil like canola oil, vegetable oil, or olive oil to bind the dumpling ingredients and to sauté the vegetables for the soup.
• Vegetables: use the classic trio of carrots, celery, and onion for the savory soup base, and add in some frozen peas later on for extra color and nutrients.
• Soup Seasonings: use freshly minced garlic, dried parsley, dried thyme, freshly cracked black pepper, and salt to add flavor to the soup. Feel free to mix up the herbs according to your preferences!
• Broth: I always use a low-sodium chicken broth in my recipes, as it allows me to better control the salt content in dishes. If you’re using salted broth, you may want to omit the salt and add to taste before serving.
• Chicken: boneless skinless chicken breasts are the most ideal for this recipe, but boneless skinless chicken thighs will work well, too.
• Potatoes: I love using Yukon gold or red potatoes, but any kind of potato will work well.
• Cream: use full-fat cream to give the soup the best creamy flavor and texture.
• Cornstarch: you can thicken the soup easily and quickly with a cornstarch slurry.

How to Make Chicken and Dumpling Soup

This recipe is easy to make, and it’s quick enough for a weeknight meal. Full instructions are included in the printable recipe card below.

1. Make dumpling batter: Stir together flour, baking powder, salt, and Italian seasoning. Add milk and canola oil and stir just until combined. Cover and set aside.
2. Sauté: Sauté onion, carrots, and celery.

3. Add seasonings: Add garlic, salt, parsley, thyme, and pepper. Stir and cook.
4. Deglaze pot and add broth: Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot.

5. Add chicken and potatoes: Add the chicken and potatoes and cook through.
6. Shred chicken: Remove the chicken and shred it, then add it back to the pot.

7. Make cornstarch mixture: Whisk together the cream and cornstarch.
8. Thicken soup and add peas: Stir the cornstarch mixture into the pot along with the peas.

9. Add dumplings: Using a tablespoon and a spatula, spoon dumpling batter on top of the soup.
10. Cover and cook: Cover and cook until the dumplings are puffed and cooked through. Serve hot.

Chicken Dumpling Soup FAQs

Tips and Notes

• Make the dumplings ahead. Make the dumpling dough, then cover it with plastic wrap, and store it in the refrigerator to use the next day.
• Soup will thicken as it cools. You might want to add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Chicken and Dumplings Soup Variations

• Add more veggies. You can add in pretty much any vegetables you have on hand, but it’s important to add them at the right time. Vegetables that require a longer cooking time, such as parsnips, potatoes, sweet potatoes, and carrots, should be added at the beginning. Those that take less time, like peas, green beans, and sweetcorn, can be added towards the end.
• Add more flavor. Add an extra pop of flavor to the soup with some Worcestershire sauce, Dijon mustard, or a bay leaf. 
• Use different seasonings. Mix up the seasonings in your soup or in the dumplings to suit your preferences. Try swapping the dried herbs for fresh herbs if you have them, or increasing the seasonings to your taste.

Serving Suggestions

This Chicken Dumpling Soup is hearty and filling all on its own, but you can add some side dishes to make it go a bit further if you need it to.

Try some bread sides like my No Knead Artisan Bread, Homemade Crescent Rolls, or these Homemade Breadsticks.

If you’re looking for an extra dose of veggies, and don’t want to add any more to the soup, you could serve some on the side as well! Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or Roasted Green Beans. 

More Chicken Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Breads

Easy Bisquick Dumplings

Dinner

Crockpot Chicken Taco Soup

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Chicken Dumpling Soup

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

Course Main Course, Soup

Cuisine American

Diet Low Fat

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 379cal

Author Ashley Fehr

Ingredients

Dumplings

• 1 cup all purpose flour (or sub whole wheat)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ cup milk
• 2 tablespoons canola oil

Chicken Soup

• 2 tablespoons canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 medium onion (finely chopped)
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 ½ lbs Yukon gold or red potatoes washed and cut into 1/2″ pieces
• ¾ cup frozen peas
• ½ cup cream
• 1 tablespoon corn starch

US Customary – Metric

Instructions

Dumpling Batter:

• In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
• Add milk and canola oil and stir just until combined. Cover and set aside.

Chicken Soup:

• Add oil to a large soup pot or dutch oven and heat over medium-high heat.
• Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.
• Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid.
• Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.
• Remove chicken and shred. Add chicken back into the pot.
• Whisk together the cream and corn starch and stir into the pot along with the peas.
• Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

• Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
• Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
• Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
• Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
•  

Storage

• Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It’s best to store the dumplings seperately, so they don’t get too soggy. Let it cool completely to room temperature before putting it in the fridge.
• Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.

Nutrition

Serving: 459grams | Calories: 379cal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 715mg | Potassium: 1026mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3624IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 3mg

The post Chicken Dumpling Soup appeared first on The Recipe Rebel.

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you’ve ever tasted! They’re perfect for Sunday dinner or special occasions, but they’re easy enough that you can enjoy them during the week, too.

There’s nothing better than fluffy, homemade dinner rolls fresh out of the oven!

This easy Dinner Rolls recipe is based on my Mom’s Homemade Buns, but I’ve added some milk and an egg to give these rolls a richer flavor.

They are less rich than my Brioche Bun recipe, but the delicious hint of sweetness here is perfect for your Thanksgiving meal!

We’ll be letting the dough rise twice for these rolls, which helps them achieve that super light and fluffy texture.

This also means there’s a bit of hands-off time when you can be prepping the other parts of your meal.

The great thing about these dinner rolls is that they’re perfect for any occasion, from your Thanksgiving dinner or holiday meal to a weeknight dinner!

For more delicious bread roll recipes that are perfect for dinnertime, try my Homemade Crescent Rolls, Buttery (Whole Wheat) Bread Machine Rolls, and my Homemade Garlic Herb Dinner Rolls!

Ingredients Needed:

• Milk: we’ll use warm, whole milk to proof the yeast for the best flavor.
• Yeast: use instant or active dry yeast for this recipe.
• Sugar: use white granulated sugar to activate the yeast and also make the dough soft with a hint of sweetness.
• Water: you can use water or milk here to make the dough. Either works great! Milk will have a slightly richer flavor.
• Butter: use salted butter for the best flavor.
• Egg: to bind the ingredients, add richness and help the rolls rise.
• Salt: to enhance the flavor of the bread.
• Flour: all-purpose flour works well here, but you can substitute in some whole-wheat flour if you like for added fibre.

How to Make Homemade Dinner Rolls

This recipe is easy to make, and you can check out my recipe video to see exactly how I do it! Full instructions are also included in the recipe card below.

1. Proof yeast: Whisk together the warm milk, yeast, and sugar.
2. Set yeast mixture aside: Let the mixture sit for 10 minutes or until bubbly—this is how you know your yeast is working.

3. Mix ingredients: In a large bowl, whisk together the warm water, butter, ⅓ cup sugar, egg, and salt. Then, add the yeast mixture and stir to combine.
4. Add flour: Add the flour, one cup at a time, and mix until nearly combined before adding more.

5. Make dough smooth: Make sure your dough is soft and never stiff. Add flour gradually so it does not become tough.
6. Make dough ball: The dough should come together in a smooth, soft ball that does not stick to the sides of the stand mixer. It will be tacky but not overly sticky.

7. Cover dough ball: Place the dough in a large, lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
8. Let dough rise: Set the bowl in a warm spot and let it rise until doubled.

9. Punch dough: Uncover the dough, punch it down, and roll out 20-24 rounds. Place them in two greased baking dishes.
10. Let them rise: Let the rolls rise again, covered with plastic wrap or a light towel that won’t stick, in a warm spot until doubled.

11. Bake: Bake until light golden brown, brush with melted butter while warm, if desired, and serve.

Dinner Rolls FAQs

Tips and Notes

• Scrape down the bowl: Scrape the sides of the bowl as you add and mix ingredients to ensure you’re using everything in the bowl.
• Silicone mats: If you have silicone mats, you can line the baking sheets with them instead, but I prefer using greased baking sheets as it helps them to brown nicely.
• Baking pan: Ideally, bake these rolls in a deep baking dish or pan. We want the buns to touch as they rise and bake to get nice, tall rolls with soft sides and perfectly golden tops!
• Floured surface: Using a lightly floured surface to make your rolls will keep the dough from sticking to the worktop.

Dinner Roll Variations

• Change the shape. You can shape the bread dough into any kind of roll you’d like. Use this recipe for hot dog buns, garlic knots, twists, or any other shape you like. The yield of rolls will differ depending on the shape and size of the rolls you make.
• Add some cheese. Add 1 cup of cheddar cheese, Mexican cheese mix, or mozzarella cheese to the dough to make these rolls cheesy, or sprinkle some cheese on top a few minutes before the end of the baking time.
• ​Make them herby. Mix 1 teaspoon of garlic powder and 2 teaspoons of dried herbs like basil, parsley, or rosemary to make garlic and herb rolls.

Serving Suggestions

Serve warm dinner rolls with any main dish and other side dishes to make a completely delicious meal the whole family will love.

Try them with my Baked Tuscan Chicken Breasts, this Perfect Instant Pot Roast Beef Recipe, or my Crockpot Turkey Breast for a yummy feast!

Serve some other delicious sides with them, like Cheesy Baked Asparagus, Roasted Carrots, Cheesy Broccoli Casserole, or my Garlic Parmesan Scalloped Potatoes and Carrots Recipe.

More Homemade Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

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Homemade Dinner Rolls Recipe

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you've ever tasted! They're perfect for sunday dinner or special occasions, but they're easy enough that you can enjoy them during the week too.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 24 buns

Calories 165cal

Author Ashley Fehr

Ingredients

To proof the yeast

• ½ cup warm whole milk (105-110 degrees F — warm but not hot)
• 1 tablespoon instant or active dry yeast (either works in this recipe)
• 1 teaspoon granulated sugar

To make the dough

• 2 cups warm water (or milk)
• ½ cup melted salted butter
• ⅓ cup granulated sugar
• 1 egg
• 1 tablespoon salt
• 6-7 cups all purpose flour

US Customary – Metric

Instructions

Proof the yeast

• In a small bowl or liquid measuring cup, whisk together the warm milk, yeast and sugar.
• Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is actually not required when using instant yeast, but I do it anyways, so that I know my buns will be nice and fluffy.

Prepare the dough

• In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, ⅓ cup sugar, egg and salt.
• Add the bubbly yeast mixture and stir to combine.
• Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
• Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
• The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
• Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not stick all over your hands.
• Place dough in a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
• Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-3 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
• Uncover dough, punch down, and roll out 20-24 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details).
• Place in two lightly greased 9×13" baking dishes (12 in each) and let rise (cover with plastic wrap or a light towel that won't stick) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
• Bake at 350 degrees for 15-20 minutes, until light golden brown.
• Brush with melted butter while warm if desired.

Video

Notes

Ingredients and Substitutions:

• Water and milk: for either of the liquids required in this recipe you can use water or milk. Milk will give a softer, sweeter, richer roll. Water is a great option if you are dairy free.
• Butter: you can make this recipe with unsalted butter or even vegan hard margarine if you need them to be dairy free. 
• Egg: the egg adds structure and richness, but you can leave it out if there are allergies to take into consideration
• Flour: you can use either all-purpose or whole wheat flour in this recipe, or a combination. I do not recommend 100% whole wheat flour as the rolls may be dry and tough.

Storage:

The best way to store these homemade dinner rolls after they have cooled is to freeze them.

• Store: Homemade rolls do not have the same preservatives as store-bought bread, so they should not be stored on the counter for more than a day, or you will find they are tough and not fluffy.
• Freeze: These rolls freeze perfectly; just cool them, place them in an airtight container or bag, and freeze them for up to 3 months. Thaw in the microwave on a piece of paper towel for 30-60 seconds before serving.

Nutrition

Calories: 165cal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 327mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 14mg | Iron: 1mg

The post Homemade Dinner Rolls Recipe appeared first on The Recipe Rebel.

Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.

I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.

Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.

Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!

We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week. 

For more fruity pancake combinations, try my Blueberries ‘n’ Cream Pancakes, Lemon Blueberry Greek Yogurt Pancakes, and these warming Apple Crisp Pancakes!

Ingredients Needed:

• Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
• Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that. 
• Egg: to help the pancakes rise and have a light and fluffy consistency. 
• Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer. 
• Bananas: use very ripe bananas for the best flavor. 
• Flour: I’ve used all-purpose flour here, but other types will work too. 
• Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
• Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy. 
• Salt: enhances the flavors of the pancakes.

How to Make the Best Banana Pancakes

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. 
2. Blend: Blend the banana mixture until smooth, then let the batter rest. 

1. Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
2. Cook: Cook until just golden brown. Serve with your favorite toppings.

Banana Pancake Recipe FAQs

Banana Pancakes Variations

• Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
• Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes. 
• Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.  
• Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.

Serving Suggestions

You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal. 

Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!

Top your pancakes with Homemade Whipped Cream for a special treat, or try the custard sauce from these Blueberries ‘n’ Cream Pancakes. 

Serve with a side of Air Fryer Bacon or Air Fryer Hashbrown Patties for a sweet and salty breakfast!

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Banana Pancakes recipe

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 10 pancakes

Calories 139cal

Author Ashley Fehr

Ingredients

• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 2 bananas
• 1 ½ cups all-purpose flour (200 grams)
• 2 tablespoons granulated sugar (optional), 25 grams
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
• Let it sit at room temperature for 10–20 minutes.
• Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
• Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

• Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
• Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
• Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
• Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
• Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.

Storage

• Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition

Calories: 139cal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 191mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

The post Banana Pancakes recipe appeared first on The Recipe Rebel.

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It’s the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Apple Crisp is probably our favorite fall dessert here at The Recipe Rebel!

It’s just hard to beat that soft, gooey fruit filling with the crunchy streusel — pair it with half-melted vanilla ice cream and it’s a dreamy combo!

Of course, you can enjoy it any time of the year and I love using this streusel recipe to make Peach Crisp, Strawberry Rhubarb Crisp or Rhubarb Crisp or even Pineapple Crisp! It’s so easy to mix and match the fruit you have for the filling.

The classic combination of apples and cinnamon is what makes this comforting dessert perfect for fall — the smell that comes out of the oven when it is baking is one of my favorite in the world!

This recipe, made with simple ingredients and just a couple of easy steps, takes just under an hour to make.

It’s perfect for dessert during the week, after dinner parties, and even for the holidays (with a great option to make it ahead of time)! 

Try my Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts, Maple-Glazed Apple Crisp Cookies, or these Apple Crisp Blondies for more delicious Apple Crisp flavors.  

Ingredients Needed:

• Apples: I use tart apples for this recipe for that classic crisp apple flavor, but you can use any kind of apples. 
• White Sugar: White granulated sugar adds sweetness to the apple filling. 
• Cornstarch: to thicken the apple mixture as it bakes for a thick and juicy filling. 
• Cinnamon: ground cinnamon will add a deliciously spiced warmth to the dessert. 
• Oats: rolled oats will give the crumble topping a great texture and also crisp up better than other types of oats. You can substitute for quick oats in a pinch.
• Flour: use all-purpose flour or whole wheat flour, depending on your preference. 
• Brown Sugar: lightly packed brown sugar sweetens the crisp topping. 
• Butter: cold butter will work well to bind the crispy topping and help it bake. 

How to Make Apple Crisp

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine crisp topping ingredients: Add oats, flour, brown sugar, and cold butter to a bowl.
2. Make topping: With a pastry cutter, fork, or even your hands, mix the topping ingredients until combined.

3. Mix apple filling ingredients: Stir together apples, white sugar, cornstarch, and cinnamon until the apples are coated.
4. Add topping and bake: Crumble the oat mixture over the fruit in the pan and press down slightly. Bake for 40-50 minutes, and serve warm.

Apple Crisp FAQs

Apple Crisp Variations

• Mix up the fruit. You can easily use different kinds of fruit or berries to change the flavor of this classic dessert. Try peaches like in my Peach Crisp or mixed berries with apples, pears, or rhubarb. 
• Add flavor. Add some extra warmth with nutmeg or vanilla extract. Or add some lemon juice or zest to the fruit filling for a burst of fresh citrus flavor. 
• Keep the peel. I often peel and chop my apples for Apple Crisp, but you can leave the peel on. It’ll save you time and add more nutrients, but the texture will differ slightly. 

Serving Suggestions

Serve your Apple Crisp hot or cold with a dollop of ice cream or Homemade Whipped Cream on the side for extra sweetness!

Try my Coffee Ice Cream, Butter Pecan Ice Cream, or this No Churn Turtle Ice Cream! 

Serve this dessert for your holiday dessert table with some other apple desserts like Apple Spice Cake, Cinnamon Apple Muffins, my Perfect Apple Pie, or this Caramel Apple Icebox Cake. 

See more dessert recipes!

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Apple Crisp Recipe

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It's the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 8 cups peeled, chopped, tart baking apples (about 6 apples)
• ½ cup granulated sugar (100 grams)
• 2 tablespoons corn starch
• ½ teaspoon ground cinnamon
• 1½ cups rolled oats
• ½ cup flour all purpose (or whole wheat)
• ½ cup brown sugar (lightly packed)
• ½ cup cold butter, cubed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a 3 quart baking dish (9×9 or 9×13 will both work — 9×13" will bake a little more quickly), stir together apples, sugar, corn starch and cinnamon until apples are coated.
• In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
• Crumble oat mixture over fruit in pan and press down slightly.
• Bake for 40-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges.
• Serve warm with ice cream or as desired.

Video

Notes

Ingredients and Substitutions:

Apples: I like to use granny smith apples when possible but any firm baking apple will work: Honeycrisp, Fuji, Gala work as well.

Cinnamon: I added just a bit of cinnamon to this recipe so that it wasn’t overpowering. If you really like cinnamon, you can increase to 1 teaspoon or add some in the topping as well. 

Oats: I prefer rolled oats for texture but quick oats will work in a pinch. Steel cut oats will not work in this recipe.

Flour: almost any kind of flour will work here, even gluten free! Gluten free oat flour would be my first choice for making this recipe gluten free. 

 

 

Nutrition

Calories: 361cal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 219mg | Fiber: 5g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

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