This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

• flavor! All those veggies add a ton of it
• tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
• pillowy soft gnocchi
• and enough creamy broth to soak up with some crusty No Knead Artisan Bread

Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

• Oil: ay neutral flavored oil with a high smoke point will work.
• Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
• Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
• Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
• Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
• Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
• Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
• Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
• Parmesan cheese: adds a bunch of salty, cheesy flavor!

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

• Cheeseburger Soup
• Crockpot Potato Soup
• Beef and Barley Soup
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• ½ medium onion finely chopped
• 2 ribs celery finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
• Add parsley, garlic, thyme, salt and pepper and stir.
• Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
• Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
• Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!

Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.

Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

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

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Do you love lasagna as much as we do? Try these Lasagna Roll Ups, this Crockpot Lasagna Soup or this Chocolate Lasagna for dessert!

Sharing this Easy Lasagna recipe here on The Recipe Rebel, I’ll admit, is mostly for me.

That’s right.

I occasionally have purely selfish motives here (and my motives are almost entirely selfish when cheesy pasta is involved ).

The thing is, I realized one day that lasagna is one of those easy dinner ideas I hadn’t yet mastered, because I never use a recipe.

So I have made some amazing lasagna, and I have made some dry lasagnas, and I have made some soupy lasagnas, and I struggled to get consistent results.

I figured the only thing to do was to come up with The Perfect Easy Lasagna Recipe to share here, and that would force me to actually get in my kitchen and figure out the best ratios of sauce to pasta to cheese and then we would all be making amazing lasagnas forevermore.

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

All I have to say to this is: who’s to say?

Even in Italy, there are so many variations of a classic lasagna recipe depending on where you live, that I don’t know if we can really claim there’s one right way.

Some Lasagnas have a layer of ricotta, cheese and egg mixture layered with meat sauce.

Some Lasagna recipes have cottage cheese (I feel like this is a Canadian prairies thing, but I could be wrong).

Some Lasagna recipes have a layer of bechamel sauce rather than ricotta or cottage cheese.

So this is my interpretation of the best lasagna recipe, and I think it’s pretty delicious! I’d love to hear which way you prefer it in the comments.

Easy Lasagna Ingredients:

• Ground Beef: I choose to use lean ground beef so there is little fat to drain. If you are using regular ground beef, you may want to drain the fat before continuing. Feel free to swap this out with ground turkey, chicken or pork.
• Italian Sausage: Italian sausage is a must here (in my opinion!) because it adds so much flavor without having to add a bunch of different spices. If you swap it out, you’ll want to make sure to compensate by adding additional seasonings.
• Onion: adds depth of flavor that can’t be missed!
• Garlic: opt for freshly minced garlic for the best flavor, but pre-minced works in a pinch.
• Salt and Italian Seasoning: because the sausage adds so much flavor, I keep the rest of our seasonings pretty basic. If you like extra kick, you can add a ½ teaspoon of red pepper flakes as well.
• Tomato Pasta Sauce: a simple marinara sauce or similar tomato sauce works great here! Keep in mind the more flavor your sauce has, the more it will add to the lasagna.
• Water: a little bit of water added to our sauce ensures that our lasagna doesn’t get dry as our noodles cook.
• Ricotta cheese: I use Ricotta cheese in this lasagna — you don’t notice the texture and it adds a deliciously mild, creamy flavor.
• Frozen Spinach: I prefer to use frozen spinach, thawed and squeezed dry, because it is already shrunk down considerably and it’s easy to mix into the filling. You can substitute with fresh, finely chopped spinach if you prefer.
• Cream: keeps our Ricotta filling from becoming dry.
• Egg: binds our Ricotta filling to keep it in place.
• Parmesan cheese: adds the best salty, cheesy flavor.
• Mozzarella cheese: a must have! In our cheese filling and a solid layer on top.
• Oven Ready Lasagna Noodles: I love using oven ready lasagna noodles because it takes out one step in an admittedly long process. They make this Easy Lasagna recipe much more convenient! You can use regular lasagna noodles, pre-cooked to al dente, and omit the water in the sauce.

How to make Lasagna:

Here is a quick overview of the recipe! Scroll down to the recipe card for all the details you need.

1. Brown your meat and onion: in this recipe I like to use a combination of ground beef and Italian sausage because it adds a ton of flavor without us really having to put in any extra work!
2. Add your spices: adding your spices and garlic before your liquid really brings the flavor to life.

3. Add the tomato sauce and simmer your sauce until the flavors meld together.
4. Make the ricotta cheese mixture: Stir together the ricotta, seasonings, cheese and egg to hold it all together.

5. Layer it up: Start with a little meat sauce in the bottom of the baking dish to ensure your noodles don’t stick to the bottom, then top with noodles, ricotta, and meat sauce and then repeat. Dump allllll of that extra mozzarella on the top for good measure!
6. Cover and bake: Covering the lasagna with aluminum foil to bake ensures that the moisture stays inside and cooks the noodles. We will uncover once we add the cheese and let it sit at room temperature for some time before slicing to help it set well.

Variations on this Easy Lasagna Recipe:

And because there are about 1 million different ways to make lasagna, here are a few tips to get it just the way you like:

• You can swap the ricotta for cottage cheese and change nothing else at all. See how easy that was! Simply mix it up with the cheese just like you would ricotta.
• Can you make lasagna without ricotta or cottage cheese? Absolutely! You can actually skip it altogether or use a Bechamel Sauce instead! (Just don’t tell anyone)
• Want to add extra veggies? Go for it! I often do, but I wanted to keep this lasagna recipe as simple as possible to start. Finely chopped carrots, celery, mushrooms, kale or spinach would be great, and you can add them when you’re cooking the meat.
• Don’t have an Italian sausage? You can use all ground beef or sub for ground turkey or pork, but you will want to increase the seasonings somewhat.

What’s the correct layering for lasagna?

To prepare your pan for your lasagna layers, it’s always a good idea to spray with non stick spray and then spread a bit of the red sauce in the bottom to keep the oven ready noodles moist and prevent them from sticking. From there, this is the best way to layer your lasagna:

1. Noodles
2. Ricotta cheese mixture
3. Red sauce
4. Repeat until all layers are done, then add your mozzarella on top!

Make ahead Lasagna method:

Lasagna is the perfect meal prep or make ahead meal! Just follow these steps:

1. Prepare your lasagna up to the point of baking, leaving the mozzarella cheese off for now.
2. Cool for 30-60 minutes at room temperature, then cover with aluminum foil and refrigerate up to 2 days.
3. Continue with the baking instructions, adding a splash of water around the edges if the noodles appear to have soaked up a lot of the sauce.

How to freeze lasagna:

One of the best things about a good homemade lasagna is how easy it is to make ahead, and it still tastes just as amazing when you bake it later!

You can wrap and refrigerate the lasagna for 3-4 days before baking, or you can freeze it to enjoy it even later.

To freeze lasagna before baking, you can add the cheese before freezing or just before baking — I prefer to add it during the last ten minutes so it doesn’t get stuck to my foil!

Wrap tightly in plastic wrap and then foil, or use an airtight, freezer safe lid. Freeze up to 3 months before baking.

To bake, let thaw at room temperature throughout the day – 8 hours – or overnight in the refrigerator. Bake for 1-1.5 hours until heated through. Top with cheese and bake until melted.

What to serve with this Easy Lasagna Recipe:

Lasagna is a favorite here, and we love to serve it with a side of Garlic Bread, a basket of Homemade Breadsticks or some Homemade Dinner Rolls Recipe and Garlic Butter.

Want something green to serve with it? Try these Roasted Green Beans, Broccoli Casserole or Easy Broccoli Salad!

More baked pasta recipes you’ll love!

• Try this Tuscan Chicken Pasta Bake if you love a creamy white sauce.
• Try this Rigatoni Pasta Bake if you love lasagna flavors but don’t feel like layering!
• Go for this Baked Mostaccioli Pasta if you love tomato-based pastas.
• Choose this Cheese Cannelloni Recipe if you want to impress your family!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 lb Italian sausage loose packed or casings removed (5 sausages)
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 3.5 cups jarred tomato pasta sauce about 1.5 jars
• 1/4 cup water
• 2 cups Ricotta cheese 450g
• 1/2 cup frozen spinach thawed and squeezed dry (100g)
• 1/4 cup cream
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided
• 12 oven ready lasagna noodles

US Customary – Metric

Instructions

• In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
• In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
• Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13" pan.
• Spread just enough meat sauce in the bottom of the pan to create a thin layer.
• Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
• Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
• Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
• Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
• Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.

Video

Nutrition

Calories: 493cal | Carbohydrates: 29g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1252mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 3mg

The post Easy Lasagna Recipe appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉

If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!

If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!

Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.

This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies. 

It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!

This recipe is all of my favorite things in one healthy package.

For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!

Ingredients Needed:

• Eggs: use fresh, large eggs for the base of this quiche.
• Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
• Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
• Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
• Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
• Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
• Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.

How To Make Crustless Quiche

This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.

• Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
• Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
• Pour mixture into pan: Pour into the prepared pie plate.
• Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.

How To Make Crustless Mini Quiche

You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.

You will bake at the same temperature but reduce the cook time to 20-25 minutes.

Check out my Mini Quiche Recipe to see how to make them with a crust as well!

How do I store Crustless Quiche?

Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.

Can I freeze Crustless Quiche?

Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.

Tips and Notes

• Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
• Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!

Crustless Quiche Variations

• Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
• Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
• Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
• Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
• Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
• Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
• Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.

Serving Suggestions

A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!

You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.

If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.

A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!

More Easy Savory Breakfast Recipes to Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 8 large eggs
• ¾ cup half and half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 3-4 slices bacon cooked and crumbled
• 1 green onion sliced

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

Notes

Ingredients and Substitutions:

• Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
• Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative. 

Make Ahead & Storage:

• Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
• Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
• Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.

Nutrition

Serving: 1slice | Calories: 155cal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 346mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

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These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with chopped salted peanuts and crushed pretzels for the ultimate sweet and salty dessert!

You might also enjoy this Chocolate Peanut Butter Pie, these Peanut Butter Balls or these Soft Peanut Butter Cookies!

The first time I tried Chocolate Peanut Butter Clusters, I grabbed in a grocery store as a pick-me-up during a stressful shopping experience.

They surpassed my expectations and proved to be irresistible; it was love at first bite—I finished off the whole bag in an afternoon!

Needless to say, I had to make my own chocolate peanut butter candy recipe to make them at home.

While they do make a fabulous edible gift for the holidays, they are notoriously hard to share!

These little bites can satisfy any sweet tooth; they’re a perfect bite-sized treat for the holiday season.

Ingredients Needed:

• Creamy Peanut Butter: this is the heart of our candy, bringing in the creamy, nutty goodness that pairs exquisitely with chocolate. You can also use chunky, but I have not tested this recipe with natural.
• Powdered Sugar: adds sweetness and a bit more substance to the peanut butter mixture.
• Cream: used to make the mixture smooth and palatable, adding a touch of richness to the candies. Milk will work well too. Use full-fat options for the best flavor.
• Pretzels: they add a delightful crunch and a hint of saltiness, contrasting well with the sweetness of the other ingredients.
• Salted Peanuts: to enhance the nutty flavor and bring an extra layer of crunch to the candies.
• Dark Chocolate: provides a rich, bittersweet contrast to the sweet and salty peanut butter mixture.
• White Chocolate: for a sweeter contrast to the dark chocolate.

How to Make Chocolate Peanut Butter Pretzel Candies

This recipe is quick and easy to put together, just give yourself time to let them set properly before serving them! Full instructions are included in the recipe card below.

1. Make peanut butter mixture: Beat together peanut butter, icing sugar, and cream.
2. Mix in peanuts and pretzels: Stir the peanuts and pretzels into the peanut butter mixture.

3. Make candy clusters and freeze: Drop the mixture by tablespoonfuls onto a lined baking sheet, then freeze them until firm.
4. Melt chocolate and coat candies: Melt the dark chocolate and white chocolate, remove the candies from the freezer, and coat them in the dark chocolate and white chocolate. Place in the refrigerator or freezer until set.

How do I store Chocolate Peanut Butter Pretzel Candies?

These easy treats can be stored in an airtight container in the refrigerator for up to two weeks. However, given how delicious they are, they might just disappear faster! 

Can I freeze Chocolate Peanut Butter Pretzel Candies?

You can keep your homemade candies in the freezer for up to 2 months. We enjoy these chocolate candies just as much right out of the freezer!

Tips and Notes

• Melting chocolate. To coat candy in chocolate, melt the chocolate in a double boiler (or a makeshift one—that’s all I use!) and do not add anything to it. Simple place a glass bowl over a small pot with about 1″ of simmering water in it. Ensure the bottom of the bowl does not touch the water.
• Use good-quality ingredients. For best results, use good-quality chocolate bars, baking chocolate, or candy-coating wafers. I’m not going to tell you how much seized chocolate I scraped into the garbage while testing this theory for you!

Chocolate Peanut Butter Candies Variations

• Use other crispy add-ins. Feel free to mix up the add-ins in this recipe! Try Rice Krispies, puffed quinoa cereal, or cornflakes instead of pretzels for a similar crunchy texture.
• Add in fruit. Dried fruit like raisins or cranberries would work well to add extra texture here.
• Use other nuts. Use other kinds of chopped nuts, like pecans or walnuts, for a different flavor.
• Add candy. Add some crushed M&Ms, crushed Reese’s Pieces, peanut butter chips, or other flavored baking chips to the peanut butter mix for more flavor and texture.

Serving Suggestions

Serve these yummy treats at your next hoilday party, or on a Dessert Charcuterie Board for a sharing dessert.

Some of my other favorite bite-sized treats that would go well with these chocolate candy pieces include Snickers Brownie Bites, Oreo Balls, Caramel Popcornand these Popcorn Balls.

If you’re gifting these chocolate peanut butter pretzel bites, put them in a decorative tin or bag with a piece of parchment paper underneath them, and between each layer to prevent them from sticking.

More Delicious Chocolate Desserts

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Chocolate Peanut Butter Pretzel Candies

These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 191cal

Author Ashley Fehr

Ingredients

• 1 cup peanut butter I used creamy, but chunky would work just as well
• ½ cup powdered icing sugar
• 2 tablespoons cream or milk
• ⅔ cup pretzels coarsely crushed
• ½ cup salted peanuts, chopped
• 1½ cups dark chocolate about 150g
• 1½ cups white chocolate about 150g

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat together peanut butter, icing sugar, and cream until smooth.
• Stir in the peanuts and pretzels into the peanut butter mixture until evenly distributed.
• Drop the mixture by tablespoonfuls onto a wax paper or parchment paper-lined baking sheet, then freeze them until completely firm. This will take about 1–2 hours.
• Just before removing the candies from the freezer, melt the chocolate and white chocolate with a double boiler (or makeshift one!). Place one inch of water in a small pot and bring to a simmer. Place a larger glass bowl over top (one that will sit on top and not sink down to touch the water) and add the dark chocolate. Stir over the heat until melted. Repeat with the white chocolate in a new bowl.
• Remove the candies from the freezer and coat in the dark chocolate and white chocolate. Let them set slightly on the baking tray before drizzling with extra melted chocolate if desired. Place in the refrigerator or freezer until set.

Notes

Ingredients and Substitutions:

• Peanut butter: I usually use smooth peanut butter for this recipe, but chunky will work as well. I have not tested this recipe with natural peanut butter; it may work somewhat, but the filling will be thinner.
• Chocolate: choose any kind of chocolate you like! I prefer the contrast of a darker chocolate with the sweet peanut butter filling and salty crunch, but you could swap for milk chocolate or even a flavored chocolate if it melts well.
• Pretzels and peanuts: I love the salty crunch to balance out the sweetness! You can also use other chopped nuts, crushed salted potato chips, or dried fruit in the same amount.

Storage

• Store: Store these  an airtight container in the refrigerator, they can last for up to two weeks. However, given how delicious they are, they might just disappear faster! 
• Freeze: You can keep your homemade candies in the freezer for up to 2 months. Let them thaw slightly at room temperature before serving them.

Nutrition

Calories: 191cal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 172mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.4mg

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This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!

This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!

It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.

Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!

You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.

It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.

For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

• Milk: adds moisture to the dough to get that soft and fluffy texture.
• Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
• Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
• Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
• Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
• Salt: enhances the overall flavor of the bread.
• All-Purpose Flour: the base for the dough, providing structure and texture.
• Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
• Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
• Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.

How to Make Chocolate Monkey Bread

This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.

1. Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
2. Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.

3. Make dough: Gradually add the flour. 
4. Get right consistency: Add enough flour so the dough is soft but not sticky.

5. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
6. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.

7. Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
8. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.

9. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
10. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Tips and Notes

• Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
• Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!

Chocolate Monkey Bread Variations

• Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
• Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.

Serving Suggestions

For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.

The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.

Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that's coated in a chocolate sugar mixture, then baked to perfection and drizzled with milk chocolate AND white chocolate ganache!

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

• 1 cup milk
• ¼ cup granulated sugar (50 grams)
• 2¼ teaspoons instant or active dry yeast (1 package)
• ½ cup softened salted butter
• 2 large eggs (room temperature)
• ¾ teaspoon salt
• 4-5 cups all purpose flour (500-625 grams)

Monkey Bread

• ¾ cup butter (melted)
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet or milk chocolate chips (divided)
• ½ cup white chocolate chips or chunks
• 4 tablespoons cream (any kind, divided)

US Customary – Metric

Instructions

Monkey Bread Dough

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

Double Chocolate Monkey Bread

• Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
• Stir together the sugar and cocoa.
• Set aside ½ cup chocolate chips for the glaze.
• Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
• Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
• Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).

Notes

Ingredients and Substitutions:

• Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
• Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
• Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread. 

Storage & Make Ahead

• Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
• Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
• Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.

Nutrition

Calories: 478cal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 198mg | Fiber: 3g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg

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This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it’s the perfect holiday treat!

Love chocolate and peanut butter? Try this Puppy Chow, these Chocolate Peanut Butter Pretzel Candies or these Peanut Butter Balls next!

Chocolate Peanut Butter Pinwheel Fudge is mouthwateringly delicious, but it’s also a total showstopper.

Usually, this blog focuses on making easy and healthy weeknight dinner solutions for you busy folks.

But, by the time December rolls around, I always have visions of chocolate and peanut butter, mint and white chocolate, cranberry, caramel, and nuts!

Pinwheel Fudge looks fancy and festive with it’s swirl pattern, and double flavored fudge mix.

While it’s impressive to the eye, it’s so simple to make and uses just three ingredients.

This easy recipe is perfect for little hands to help too, and it only requires 30 minutes of hands-on time!

Some of my other favorite treats for holiday parties include Mint Chocolate No Bake Cookies, Cranberry Chocolate Chunk Blondies, and Cranberry Cake and pies (okay, not pies), fudge and candies, and Grandma’s Candy Popcorn!

Ingredients Needed:

• Peanut Butter Chips: use your favorite brand for the peanut butter fudge.
• Chocolate Chips: any kind of chocolate chip is good here; choose milk chocolate chips for a sweeter flavor or dark chocolate chips for a more balanced treat.
• Sweetened Condensed Milk: the not-so-secret main ingredient of fudge! Use your favorite brand.

How to Make Homemade Pinwheel Fudge

This recipe is easy to make but takes a little time! Full instructions are included in the recipe card below.

1. Make chocolate fudge: Combine chocolate chips and half the can of sweetened condensed milk. Microwave and stir until the chips have melted.
2. Put in pan: Spread the mixture onto the prepared pan in a layer, using your hands to smooth it out if you have to, then refrigerate.

3. Make peanut butter fudge: Combine peanut butter chips and the rest of the sweetened condensed milk. Microwave and stir it until smooth.
4. Add peanut butter fudge layer: Spread the peanut butter fudge layer on top of the chocolate fudge mixture carefully, and refrigerate.

5. Roll the fudge slab: Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind.
6. Slice: Wrap in plastic wrap and let it chill in the refrigerator before slicing it with a sharp knife.

Pinwheel Fudge FAQs

An edible gift!

Holiday fudge is always a welcome edible gift!

Put slices of your Pinwheel Fudge into cute little gift bags or holiday tins lined with tissue paper and parchment paper, and add a handwritten note. These make for amazing holiday gifts or ‘just-because’ treats for your friends, family, or neighbors.

Pinwheel Fudge Variations

• Mix up the chips. You can use any kind of chips for this fudge; try dark chocolate chips, white chocolate chips, butterscotch chips, or peanut butter chips here.
• Add other flavors. My favorite part about this recipe is the flexibility! Add some mint extract, orange extract, or almond extract to make something totally unique.
• Other add-ins. Toss in some chopped nuts, some crushed candy canes, swirl in a ribbon of caramel, or sprinkle on some sea salt before rolling for that extra oomph​!

Serving Suggestions

Make this Pinwheel Fudge along with my Peanut Butter Chocolate Fudge with Pretzels, Peanut Butter Oatmeal Chocolate Chip Cookies, Chocolate Peanut Butter Pretzel Candies, and these Better No Bake Chocolate Peanut Butter Bars for a peanut butter and chocolate treat tray!

More Peanut Butter Dessert Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Puppy Chow

Desserts

No Bake Chocolate Peanut Butter Pinwheels

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No Bake Chocolate Peanut Butter Pinwheels

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it's the perfect holiday treat!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24

Calories 163cal

Author Ashley Fehr

Ingredients

• 1 ½ cups peanut butter chips (237 grams)
• 1 ½ cups chocolate chips (237 grams)
• 1 can sweetened condensed milk (14 oz/300 ml)

US Customary – Metric

Instructions

• Line a 15×10" baking sheet with parchment paper.
• In a medium, microwave safe bowl, combine chocolate chips and half the can of sweetened condensed milk — it's important that you measure 150 ml in a liquid measuring cup or 190 grams or about 5 oz on a scale — don't eyeball it!
• Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread onto prepared pan in a layer about 1 cm or between ¼ and ½ inch thick. Use your hands to smooth it out if you have to (it's not sticky, so it will spread easily!). Refrigerate while you prepare the peanut butter.
• In another medium, microwave safe bowl, combine peanut butter chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread on top of the chocolate fudge mixture carefully — drop by spoonful on top of the chocolate and spread gently with a spatula. It sets quickly so this should be easy enough to do, though it may not be perfect.
• Refrigerate for 15-20 minutes or until easy to roll without squashing it. If you take it out and it's hard to roll, put it back in another 20 minutes (you can speed this up by doing 5 minutes in the freezer at a time).
• Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind. Wrap in plastic wrap and chill for 2-4 hours before slicing.
• Store in an air tight container in the fridge for up to 2 weeks or freeze up to 3 months.

Video

Notes

Ingredients and substitutions:

This recipe works great with any kind of chips! Just be sure to use exactly the same amount.

Storage:

• Store: Store this Pinwheel Fudge in an airtight container in the fridge for up to 2 weeks.
• Freeze: You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.

Nutrition

Calories: 163cal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg

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These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

The post Cheesy Make Ahead Mashed Potatoes appeared first on The Recipe Rebel.

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it’s perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

You know I love soup big time. It’s my favorite way to warm up on cooler days, but it’s perfect any time of year.

This easy Turkey Noodle Soup recipe is a great way to use Thanksgiving leftovers the next day, or even leftovers from a chicken dinner.

Make your own homemade turkey stock for the best flavor, and you can change up the veggies you use to suit your taste.

Homemade turkey noodle soup with homemade turkey stock is one of the best things you can do for yourself on a cold day!

It’s a soul-warming, ailment-healing experience that I don’t ever regret. 

Try my Crockpot Turkey with Garlic Butter, Turkey Meatballs, Turkey Kielbasa Pasta Bake, my One Pot Turkey Tetrazzini Recipe, and this Creamy Turkey Shepherd’s Pie for more delicious ways of using leftover turkey meat. 

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: use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, dried rosemary, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: use low-sodium turkey stock to add great flavor.
• Pasta: I’ve used fusilli pasta for this recipe, but you can use any short pasta, like ziti, penne, or rigatoni.
• Turkey: cooked, chopped turkey will add protein and flavor, you can use shredded chicken if you prefer.

Turkey Noodle Soup on the Stovetop 

You will find the full recipe down in the pink recipe card!

1. Sauté vegetables: Sauté the carrots, celery, and onion in your Dutch oven with oil.
2. Add seasoning: Add salt, parsley, garlic, thyme, rosemary, and black pepper, and toast briefly.

3. Cook with stock: Add turkey stock, stir, and cook.
4. Add pasta. Stir in the pasta, turkey, cover, and let it cook until al dente.

How to make this Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cooking time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (the cooking time will depend on the type and shape of pasta used), and serve.

Turkey Noodle Soup FAQs

Tips and Notes

• I use this 6 quart Instant Pot and this 6 quart slow cooker. They’re both a great size for making large meals for the whole family! Some devices have Bluetooth, meat probes, and other handy things to help you while you cook, so do a bit of research before investing in one to suit your needs.

How To Make Homemade Turkey Stock?

Making turkey carcass soup or stock may look different for everyone, so use this as more of a guide than an exact recipe.

Use a leftover turkey carcass to make turkey stock. The size of the turkey will differ, the veggies you have lying around may differ, and the seasonings you prefer can change each time you make it.

I am not always great about keeping vegetable scraps in the freezer for stock, so I throw in what I have. Since I always add tons of vegetables to my turkey noodle soup, I don’t worry much about missing out on flavor or nutrients!

If I don’t have any vegetable scraps, I will chop up an onion and maybe throw in a large carrot and a rib of celery too. I usually use some salt, pepper, garlic, and a variety of herbs like parsley, thyme, rosemary, oregano, or basil.

I will let it all cook overnight or all day in the slow cooker to let the flavors meld together.

Strain the bones and vegetables and use them right away or refrigerate them for later.

If you refrigerate the stock until chilled, any fat in the stock will float to the top and solidify, so you can easily remove it if you prefer.

Turkey Noodle Soup Variations

• Use fresh herbs. You can use some fresh herbs instead of dried herbs if you want, but you will need more fresh herbs than dried ones.
• Add vegetables. You can add some extra veggies to the soup if you like. Fresh vegetables like sweetcorn, mushrooms, peas, or chopped peppers would work well.
• Make it gluten-free. You can make this Turkey Noodle Soup gluten-free by using gluten-free noodles and double-checking all of your packages.
• Use rice instead of noodles. Swap the noodles for rice to make a turkey rice soup, and that is a good substitute for gluten-free pasta if you need one. If you use instant rice, add it for the last 5-10 minutes in the Instant Pot or slow cooker. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time.
• Dairy-free soup. This turkey soup is naturally dairy-free.
• Make it creamy. Add a can of evaporated milk to make this soup creamy!

Serving Suggestions

Turkey Noocle Soup is hearty and filling, especially as it includes pasta, but it will also go well with some sides to make it a fuller meal or to help it go a bit further.

Try some delicious bread on the side like my Homemade Crescent Rolls, No Knead Artisan Bread, or Homemade Breadsticks.

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

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Turkey Noodle Soup

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it's perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 1 rib celery sliced
• ½ medium onion finely diced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 2 cloves garlic finely minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ⅛ teaspoon black pepper
• 6 cups turkey stock (see post for how to make from scratch)
• 2 cups uncooked pasta
• 2 cups cooked chopped turkey

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
• Add salt, parsley, garlic, thyme, rosemary, and black pepper and cook for 1 minute.
• Add turkey stock and bring to a low boil on medium-high heat.
• Stir in pasta and turkey. Cover and let cook for 8-10 minutes, just until al dente (cook time will depend on the type and shape of pasta used).
• Taste and adjust seasonings as desired. Serve.

Notes

No leftover turkey? Start with a boneless turkey breast or uncooked chicken breasts:

1. Add one boneless turkey breast (or 2 chicken breasts) to the broth and cook.
2. Remove when the soup is cooked, shred, and stir back in.

 

Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cook time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (this cooking time will depend on the type and shape of pasta used), and serve.

 

Storage

Store: Store turkey noodle soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.

Freeze: One of my favorite things about soup is how well it freezes for later use. Once the soup has fully cooled, store it in a freezer-safe container and freeze it for up to 3 months.

Nutrition

Calories: 287cal | Carbohydrates: 35g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1007mg | Potassium: 570mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5170IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 1.5mg

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

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

So I hope by now you understand my undying love for my Slow Cooker, as well as my unwavering commitment to bring you incredible recipes with minimal dishes.

This Honey Glazed Ham is one of my favorites.

It makes mealtime around the holidays so easy, and everyone will be impressed by the sweet and spiced flavors!

What I love about this ham is that while it tastes and looks fancy enough for a main dish at a dinner party or at a holiday dinner, it isn’t too difficult for a weeknight dinner or Sunday supper!

You can easily dress it up or down as you wish with some delicious side dishes.

I am not usually a big fan of mustard or ground cloves, but they pair so well with ham, and I added just enough to give it that extra layer of flavor without overpowering the ham!

Feel free to adjust the seasonings to your tastes, and experiment with the type of soda or juice used. 

For more amazing holiday ham ideas, check out my Easy Spiral Ham, Slow Cooker Balsamic Cherry Glaze Ham, Honey Baked Ham, and this Instant Pot Ham with Pineapple Glaze!

Ingredients Needed:

• Ham: I used a fully cooked, boneless ham. You can also use a fully cooked, bone-in ham but because it is larger it will take longer to warm through.
• Ginger Ale Soda: helps to keep the ham moist while also adding an amazing spiced flavor. Don’t knock it til you try it!
• Honey: adds sweetness, but you could use maple syrup if you prefer.
• Apple Cider Vinegar: balances the saltiness of the glaze while adding a mild fruity flavor.
• Corn Starch: helps thicken the glaze.
• Seasoning: freshly minced garlic, ground mustard, ground cloves, salt, and freshly cracked black pepper pack a ton of flavor into this dish.

How to Make Slow Cooker Honey Glazed Ham

This recipe couldn’t be easier to make! Full instructions are included in the recipe card below.

1. Stir together the glaze: Combine ingredients for the glaze and whisk until smooth.
2. Cook ham in glaze mix: Put the ham in the slow cooker, and pour the glaze mixture over it. Cover and cook until heated through.

3. Slice and serve: Taste and adjust seasonings. Slice and serve with extra glaze from the slow cooker.

Slow Cooker Ham with Honey Glaze FAQs

Tips and Notes

• Slow Cooker Liners. I love using slow cooker liners to minimize the cleanup, so there’s no scrubbing the slow cooker after dinner. Simply cook your meal, then toss the bag in the bin when you’re done!
• Leftover Ham. There are so many delicious Leftover Ham Recipes you can try, so don’t worry if you’re making too much for one meal!

Crock Pot Honey Glaze Ham Variations

• Use a different soda. You can try this ham glaze with a different kind of soda to change the flavor, or even a mixture of soda and fruit juice. Try using Sprite and orange juice, pineapple soda, tropical soda, apple juice, or cranberry juice!
• Add fruit. Pineapple slices and pineapple juice are great additions here, and work well to balance out the sweetness with a bit of tropical flavor. 
• Ground Mustard. The best substitute for ground mustard is Dijon mustard, if you have it. Use ½ a tablespoon of Dijon mustard instead of ½ a teaspoon of ground mustard.

Serving Suggestions

Serve your favorite side dishes with this tender ham for a complete meal the whole family will love.

Try my Cheesy Baked Asparagus, Roasted Carrots, Cream Cheese Mashed Potatoes, Broccoli Casserole, Homemade Stuffing Recipe, Roasted Vegetables, or Roasted Green Beans!

Don’t forget my Slow Cooker Cranberry Apple Cider for the holidays, and try some amazing Thanksgiving desserts like my Cranberry Vanilla Cupcakes with White Chocolate Frosting, Crème Brûlée Recipe, or this Frozen Pumpkin Dessert!

More Easy Slow Cooker Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

Easy Crockpot Chicken Breast Recipes

Dinner

The BEST Crock Pot Pulled Pork

Chicken

Crockpot Shredded Chicken (Slow Cooker)

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Slow Cooker Honey Glazed Ham

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 12 servings

Calories 383cal

Author Ashley Fehr

Ingredients

• 1.7 kg fully cooked ham* about 3.75 pounds
• 355 ml can Ginger Ale soda about 1.5 cups
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons corn starch
• 1 teaspoon minced garlic
• ½ teaspoon ground mustard
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Place the ham in a 4-6-quart slow cooker.
• In a medium bowl, combine soda, honey, vinegar, water, cornstarch, garlic, mustard, cloves, salt, and pepper, and whisk until smooth. Pour it over the top of the ham in the slow cooker.
• Cover and cook on high for 3-4 hours or low for 5-8 hours (or until heated through).
• Taste and adjust seasonings. Slice and serve with the remaining glaze from the slow cooker.

Notes

* This glaze would be awesome with an unbaked ham as well — you will just need to adjust your cooking time and test the ham’s temperature to ensure it is completely done!
** Optional: You can slice the ham before adding it to the slow cooker so that it’s all ready for guests to dig in!

 

Storage

• Store: Store leftover ham in an airtight container in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store the ham once it has completely cooled in a freezer-safe container and freeze it for up to 1 month. Allow the ham to defrost before reheating and reusing it.

Nutrition

Calories: 383cal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1733mg | Potassium: 415mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

The post Slow Cooker Honey Glazed Ham appeared first on The Recipe Rebel.