These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

These Caramel Nut Bars are a last minute addition to the Christmas cookie lineup on The Recipe Rebel, and only because we were instantly obsessed!

They have jumped right to the top of our favorite Christmas treats, alongside these Nanaimo Bars and these Seven Layer Magic Bars!

With not much else to do, out Christmas baking bucket list is an epic one this year.

We have been working our way through all the treats we want to make for the blog, plus a slew of other ones we want to try just for fun — then we are making up plates of goodies to share with friends and family!

These Caramel Nut Bars were one we just wanted to try, and although my expectations weren’t that high, we loved them.

They are sweet and salty and buttery, crunchy and chewy and crumbly, and basically the perfect combination of everything we love.

How to make Caramel Nut Bars:

This is a quick overview with some extra tips — see the full step by step recipe below!

1. Line your pan: this is a step I never skip when making bars! Lining your baking dish with tin foil or parchment paper is an easy way to remove your bars so you can slice them perfectly. It also makes for easy clean up!
2. Make your crust: the shortbread base is an easy, multi-purpose base that is also used in these Butter Tart Squares and these Lemon Cheesecake Bars. Just mix up some flour, sugar and cold butter until crumbly. If it holds together when you squeeze it in your hand, that’s what we want! Press it firmly into the pan and don’t worry if some spots have more butter. Bake until just dried looking but not browned.
3. Sprinkle the peanuts, cashews and marshmallows over the crust — the kids love to help with this part!
4. Melt your caramels with the cream, and pour over your nuts on the crust. Bake the caramel just a few minutes until it starts bubbling around the edges.
5. Cool completely before slicing — I find it’s easiest to slice them after they have been refrigerated for several hours. I promise they won’t get too hard when they are cold!

How to make these Caramel Bars your own:

• Swap out the crust: you can use a graham cracker crust, crushed shortbread cookie crust or a Golden Oreo crust — combined with melted butter so that they hold together, then bake for 10 minutes until slightly dried. (I am partial to a thick, buttery shortbread crust in this recipe though )
• Swap out the filling: don’t have peanuts or cashews? Feel free to use other nuts, or add in dried fruit, chocolate chips, toffee bits, anything goes!
• Add a sprinkle of flaked sea salt on top of the caramel after it comes out of the oven, for an even saltier hit.

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Caramel Nut Bars

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 32 bars

Calories 208cal

Author Ashley Fehr

Ingredients

Crust

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

Filling

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

Instructions

Crust

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

Filling:

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

Nutrition

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

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

Can I tell you something? I’ve never actually baked a pumpkin pie.

I mean ever.

I know I’ve said this before, but pumpkin just isn’t something I yearn for. I don’t crave it. I taste test all of my recipes — 100% — but pumpkin is something I can leave in the fridge and it just doesn’t really tempt me.

So a while back, I developed this Cream Cheese Pumpkin Pie recipe that features a homemade, no bake pumpkin pie filling — it’s almost like a pumpkin pudding pie filling!

It worked so well, and it turned out so light and fluffy and creamy that I’m going right back to it.

I’m hoping that my pumpkin pie traditionalists will give me a chance.

When I was working on that pumpkin pie recipe, I took a poll in my Facebook group and asked them which twist they wanted to see. I think it was nearly a tie between cream cheese and turtle, but cream cheese won out for me in the end!

So this time, I obviously had to make a Turtle Pumpkin Pie for all of my Facebook friends

It’s only right!

Tips and Tricks for Making this Turtle Pumpkin Pie:

• You have quite a few crust options here: you can use the pie crust recipe below, a store bought pie crust, a graham cracker crust, or a golden or chocolate Oreo crust — they will all be amazing! Do whatever suits your fancy. Note that a traditional baked crust will hold together best.
• The eggs will cook in the pumpkin pie filling on the stove — let’s not get all weird about that right off the bat for no reason.
• You can get a good picture of how deep the turtle layer is in the recipe video — it’s a thin but definitely noticeable layer! It’s chewy, chocolate, nutty perfection. But I would never judge you if you wanted more! With a drizzle of caramel and chocolate sauce on top, it’s the perfect balance.
• Because my pumpkin pudding pie filling is a little lighter and less traditional, you may have to keep an eye out for so-called pumpkin haters who end up eating all of your pie — my husband shared this at a church meeting and even one who turned up his nose a little at the sound of pumpkin gobbled it down eagerly!

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Turtle Pumpkin Pie (no-bake option!) + VIDEO

This Turtle Pumpkin Pie is made on a flaky pie crust, topped with pecans, caramel and a no bake pumpkin pie filling! Make it in a graham cracker or Oreo crust for a completely no bake Thanksgiving dessert! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10 slices

Calories 400cal

Author Ashley Fehr

Ingredients

Pie crust (or choose one of the no bake options above)

• 1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup cold, unsalted butter cubed
• 3-4 tbsp ice water

Caramel

• 1/2 cup chopped, toasted pecans toasted pecans
• 15 chewy caramel candies like Kraft original, about 115g
• 3 tablespoons cream

Chocolate Ganache

• 1/2 cup chopped chocolate or chocolate chips
• 1/4 cup cream

Pumpkin Filling

• 2 cups pure pumpkin puree
• 1 cup evaporated milk
• 1/2 cup granulated sugar 100g
• 3 large eggs
• 2 tablespoons corn starch
• 1/2 teaspoon pumpkin pie spice
• Whipped cream for topping as desired

Instructions

• Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
• Bake for 15-20 minutes until golden brown and set aside to cool completely.

Caramel:

• Sprinkle pecans into the bottom of the cooled pie crust.
• In a small bowl, combine caramels and cream. Microwave on high in 15-20 second intervals, stirring well each time, until melted and smooth. Pour into the crust. Set aside.

Chocolate Ganache:

• In a microwave-safe bowl, combine chocolate and ¼ cup cream. Cook on high in 20-30 second intervals, stirring well each time, until smooth.
• Spread over the caramel in the pie crust and set in the refrigerator to set up slightly.

Pumpkin Filling

• In a large pot or skillet, whisk together the pumpkin, milk, sugar, eggs, corn starch, and pumpkin pie spice until combined. Place over medium heat and cook, whisking constantly, until thickened and bubbling slightly, about 7-9 minutes. Pour over caramel in crust and refrigerate until set completely, at least 6-8 hours.
• Top with whipped cream and serve, or cover and continue refrigerating to serve later. This pie is best served within 24-48 hours.

Video

Nutrition

Calories: 400cal | Carbohydrates: 49g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 215mg | Potassium: 266mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8074IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg

The post Turtle Pumpkin Pie appeared first on The Recipe Rebel.

If you’ve been around here for a little while now, you know I have a bit of a sweet tooth, and that sweet tooth is especially crazy about cheesecake.

Some of my favorites so far are this No Bake Strawberry Cheesecake, No Bake Oreo Cheesecake recipe and this No Bake Lemon Cheesecake.

This Turtle Cheesecake has pretty much all of my other favorite things:

• cream cheese
• salted caramel
• chocolate

I’ll be honest and say I can give or take the nuts, but I love the crunch they add to that gooey caramel layer in this Turtle Cheesecake!

I originally shared this cheesecake recipe in December of 2015 so it was in desperate need of an update, but I actually didn’t change that much.

I tried putting the caramel layer on top of the cheesecake, but that was a disaster.

I switched up the caramel to make this recipe even more foolproof and added a thicker cheesecake layer, but in reality, what I discovered was that this Turtle Cheesecake recipe was pretty amazing to begin with.

Here are some tips to make sure you see success!

Tips for making No Bake Turtle Cheesecake:

• I played with this recipe a lot, and though I like to give wiggle room for creativity, when I wiggled this recipe too much, it ended in disaster. A really, really delicious disaster, but it really was a mess. I retested this recipe 3 times just to end up not changing much at all.
• The crust: the crust can be baked or not baked. I find that the chocolate baking crumbs become more bitter during baking, so I prefer it unbaked. If you want, you can bake it for 10 minutes at 350 degrees F and it will be firmer and hold up slightly better.
• Cream cheese: use full fat cream cheese, as it has less water content and will hold up better than low fat cream cheese.
• Cream: heavy whipping cream is 30-36% fat. Any other cream will not work, it will not whip and you will have cheesecake soup 😉
• Caramels: you want the individually wrapped chewy caramel candies for this recipe. Please check out the recipe video to see which ones!
• Whip it good: please do not try to make this without an electric mixer. You need the power and speed to whip it to stiff peaks!

Variations on this Turtle Cheesecake:

• Nut free: you can easily leave out the pecans for a nut free version, just check all of your package ingredients before using.
• You can use gluten free chocolate sandwich cookies for the crust to make this cheesecake gluten free.
• Not big on chocolate? You can skip the ganache and opt instead for a caramel and chocolate drizzle to finish.

More Cheesecake recipes you’ll love!

• No Bake Nanaimo Bar Cheesecake
• Lemon Cheesecake Bars
• Easy Cheesecake Recipe
• Easy Key Lime Cheesecake

*This post has been updated since its original posting in December 2015

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No Bake Turtle Cheesecake

This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 462cal

Author Ashley Fehr

Ingredients

Crust

• 2 1/2 cups chocolate cookie crumbs like Oreo or similar
• 1/2 cup butter melted

Caramel:

• 30 wrapped chewy caramel candies (I use Kraft) – 250g
• 1 cup heavy cream
• 1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
• 1 cup chopped pecans

Cheesecake:

• 24 oz cream cheese, room temperature 3 packages, 750g
• 1 1/2 cups powdered icing sugar
• 1 teaspoon vanilla
• 1/2 cup heavy whipping cream

Ganache:

• 1/3 cup chopped dark chocolate or chips 50g
• 1/3 cup milk or cream
• Optional: caramel sauce, whipped cream and pecans for garnish

Instructions

• Line a 9" Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.

Crust

• Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.

Caramel

• In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
• Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.

Cheesecake

• With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
• Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
• Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.

Ganache

• Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
• Spread over cheesecake layer evenly.
• Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.

Video

Nutrition

Calories: 462cal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 373mg | Potassium: 223mg | Fiber: 1g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

The post No Bake Turtle Cheesecake appeared first on The Recipe Rebel.

Recipe appeared first on The Recipe Critic.

Friends — this is the first cheese ball recipe here on The Recipe Rebel! Can you believe it?

I feel like every other week I’m saying that about something. It’s a little crazy to me — I feel like after more than two and a half years of blogging and 400+ recipe posts (yes, for real!), I should have nearly one of everything by now.

The thing is, I have so much more to share! I hope you’re not sick of me yet, because I’m just not done.

So this cheese ball.

We already know that Snickers and apples is an awesome combination (Snickers Apple Icebox Cake anyone?)

I love the idea of cheese balls around the holidays because they’re SO easy to make, you can make them well in advance, you can freeze them, you can make a few smaller ones, or one big one, and you can customize them almost anyway you want.

They are perfect for a casual gathering, or a potluck of little bites. You can scoop it up with apple slices, other fruit, graham crackers, or spoon it straight into your mouth (really, you could press it into a graham crack crust and have a cheesecake!).

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Snickers Cheese Ball

This Snickers Cheese Ball is an easy appetizer, snack or dessert — filled with cream cheese, peanut butter, caramel and chocolate it is the BEST with apple slices! Perfect for potlucks.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16 servings

Calories 277cal

Author Ashley Fehr

Ingredients

• 1/2 cup smooth or crunchy peanut butter
• 1/2 cup chocolate chips
• 1/4 cup cream
• 16 oz cream cheese 2 packages
• 1/2 cup powdered icing sugar
• 1/2 cup thick caramel sauce
• 1/2 cup + ½ cup finely chopped peanuts
• 1/4 cup + 1/2 cup mini chocolate chips

Instructions

• In a large bowl, combine peanut butter, chocolate chips and cream. Microwave on high in 20-30 second intervals, stirring each time, until smooth (should take 45-50 seconds).
• Add cream cheese and beat until smooth and combined.
• Add sugar and caramel sauce and beat until combined.
• Stir in ½ cup peanuts and ¼ cup mini chocolate chips. Wrap in plastic wrap and press into a ball (to the best of your ability!). Refrigerate until set (to make ahead, wrap well and freeze at this point up to 3 months).
• Combine remaining ½ cup peanuts and ½ cup mini chocolate chips in a shallow bowl. Roll cheese ball in peanut mixture, pressing into an even circle as you do so. Place on a large plate with apple slices and graham crackers and serve.

Nutrition

Calories: 277cal | Carbohydrates: 17g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 190mg | Potassium: 178mg | Fiber: 1g | Sugar: 8g | Vitamin A: 455IU | Calcium: 54mg | Iron: 0.7mg

The post Snickers Cheese Ball appeared first on The Recipe Rebel.

To be totally honest, I feel a little like I dropped the ball on the whole Christmas cookie thing this year.

I’ve got a ton of holiday themed desserts — candies and pies and a danish and more pies — but not many cookies. And I don’t have a bunch of cookies coming your way in December (although I have one more coming your way in a few days that I snuck in at the last minute out of guilt — keep your eyes peeled!).

Rest assured, I will be doing a whole lot of Christmas cookie baking in real life — I hope.

I’m planning to skim through some of my favorite old holiday cookbooks, try some recipes from my Grandma’s cookbook that I haven’t had a chance to try yet, and just enjoy getting the girls back in the kitchen with me without having to worry about meticulous recipe testing.

But when the Peanut Bureau of Canada asked me to come up with a cookie swap-worthy peanut butter cookie, my mind immediately went “turtle”. That combination of nuts, caramel and chocolate is one I know you all love, and it’s one I love too!

These Peanut Butter Turtle Thumbprint Cookies are taking things up a notch though, because they start with a peanut butter cookie base — I used the Classic Peanut Butter Cookies recipe from the Peanut Bureau’s web site. They have a super simple caramel filling, a chocolate drizzle and a sprinkling of chopped peanuts — I like to use salted, roasted peanuts for that crunchy, salty contrast to all the sweetness!

I want to know: what’s your favorite Christmas cookie?!? For me? I love anything mint and chocolate, but these Thumbprint cookies are on my must-make list for years to come!

*This post is sponsored by the Peanut Bureau of Canada and I couldn’t be more excited about it! I hope you’re enjoying all of the peanuty treats

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Peanut Butter Turtle Thumbprint Cookies

These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie — with a peanut butter cookie base, a simple caramel filling, a drizzle of chocolate and a sprinkling of peanuts, they’re sure to be a new holiday tradition!

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 36 cookies

Calories 139cal

Author Ashley Fehr

Ingredients

Cookie

• 1 cup peanut butter
• 1/2 cup butter room temperature
• 1/2 cup brown sugar lightly packed
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour fluffed, scooped and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Filling

• 15 chewy caramel candies unwrapped (about 115 grams)
• 3 tablespoons milk
• 1/2 cup chocolate chopped (about 75 grams)
• 1/4 cup finely chopped peanuts

Instructions

• Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. Set aside.
• In a large bowl, combine peanut butter, butter, and sugars and beat with an electric mixer until smooth and creamy.
• Add egg and vanilla and beat until combined.
• Add flour, baking soda and salt and mix until combined — you may have to do this with a spoon or your hands.
• Roll into 1″ balls and place about 2″ apart on baking sheets. Bake for 8-10 minutes (I bake mine for 9) until puffed and dry looking on top. After removing from the oven, use the back of a ½ teaspoon measuring spoon to make an indent in the center of each cookie. Set aside to cool completely.
• In a small pot, combine caramels and milk over low heat. Cook, stirring regularly, until melted and smooth. Spoon ½ teaspoon into the center of each cookie.
• In another small pot, heat 1″ of water over medium heat until simmering. Place a glass bowl over top, ensuring that the bottom of the bowl does not touch the water (you are making a double boiler). Place chocolate in the glass bowl and heat, stirring constantly, until melted and smooth.
• Pour chocolate into a plastic bag and snip one of the corners. Drizzle chocolate over cookies and immediately sprinkle with chopped peanuts.
• Let set until chocolate is set before storing in an air tight container on the counter for 1 week or in the freezer for 3-4 months.

Video

Nutrition

Calories: 139cal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 121mg | Potassium: 83mg | Sugar: 9g | Vitamin A: 90IU | Calcium: 17mg | Iron: 0.5mg

The post Peanut Butter Turtle Thumbprint Cookies appeared first on The Recipe Rebel.

Caramel + apples = fall. End of story.

Also, I’m obsessed with easy, 3 ingredient recipes.

You guys, my littlest girl started walking when she was 9 months old. And not 9-months-but-really-almost-10. Like 3 days after she was 9 months old.

And some kids will walk a little bit, but mostly crawl just because it’s easier. I knew this was never going to be her.

All she has wanted to do since she realized she had an older sister is to keep up with her, and she does whatever it takes. So that means I have a 3 year old (and she’s crazy enough on her own), and a 10 month old that wants to be 3.

You think I’m joking, but seriously? The girl is just constantly frustrated because she is not as fast or as tall or as strong as her sister. And in all honesty, she makes the whole cooking/baking/blogging process a little more difficult.

So just because I’m still making and bringing you recipes, doesn’t mean that I wasn’t cooking and photographing with a 9 or 10 month old suctioned to my legs. Hence the 3 ingredient recipes.

I actually found this recipe in an old Taste of Home magazine (Fall 2001) I borrowed for my mom, and I just loved the idea of having a quick, simple, cooked-in-the-microwave dip to dip my apples in all winter long. I love how easy it is to customize and make smaller or larger batches!

So then I had this gorgeous, thick caramel and a bunch of sliced apples and I can’t help but looking around my kitchen for things to dunk them in. Like all those fancy gourmet caramel apples! It’s like a warm, caramel apple fondue party.

Except that I’m not really a big fan of caramel apples. I mean, I love caramel and apple. But when you dunk a whole apple the apple to caramel ratio is just not there, you know? You eat the outer layer and then you’re left with pretty much a whole apple.

Not that eating plain, whole apples is a bad thing — but when I’m going for a caramel apple I want the perfect ratio!

For dunking, I use chopped, salted peanuts, sprinkles (hello, I have a 3 year old), and Skor (or my American friends call them Heath) bits. Here are some other things that would be great:

• chopped pretzels
• chocolate shavings
• crushed Smarties
• crushed Oreos

Okay so my mind immediately goes to all of the junk food in my cupboard, but you get the point. Whatever you like!

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Easy Caramallow Fruit Dip and a Gourmet Caramel Apple Bar

An easy, 3 ingredient caramel fruit dip and topping suggestions to make your own gourmet caramel apple bar! A fun fall treat!

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 8

Calories 203cal

Author Ashley Fehr

Ingredients

• 4 cups miniature marshmallows
• 25 caramels unwrapped
• 1/4 cup milk I used 1%

Instructions

• In a large, microwave safe bowl, combine all 3 ingredients. Microwave on high for 2 minutes, stir. If needed, microwave again for 45 seconds and stir until completely smooth.
• Allow to cool for 5 minutes before serving with apples, cookies, or other fruit.

Video

Notes

*This dip reheats very well, so don’t worry if you have to make ahead or have leftovers!

Nutrition

Calories: 203cal | Carbohydrates: 44g | Protein: 2g | Fat: 2g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 76mg | Sugar: 35g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.1mg

The post Easy Caramallow Fruit Dip and a Gourmet Caramel Apple Bar appeared first on The Recipe Rebel.