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

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

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

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

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

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

Ingredients Needed:

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

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

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

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

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

How do I store Oatmeal Cranberry Cookies?

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

Can I freeze Oatmeal Cranberry Cookies?

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

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

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

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

Tips and Notes

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

White Chocolate Cranberry Oatmeal Cookies Variations

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

Serving Suggestions

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

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

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

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

White Chocolate Drizzle (optional)

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

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

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

White Chocolate Drizzle (optional)

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

Notes

Ingredients and Substitutions:

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

Storage

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

Nutrition

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

The post Oatmeal Cranberry Cookies appeared first on The Recipe Rebel.

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they’re topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they’re perfect for the holiday season!

This easy Cranberry Bliss Bars recipe (a Starbucks copycat!) is always a huge hit on our holiday cookie trays!

The best thing about homemade Christmas recipes though, is that you can make them any time of year.

While most have to wait to enjoy these seasonal Starbucks treats, we have them whenever we want!

We love baking up a batch as soon as the weather starts to cool off, or even on a rainy summer day.

They’re also great for giving as edible gifts, though I won’t blame you if they don’t actually make it to your friend’s house…

Try my Seven Layers Magic Bars, Cream Cheese Brownies, Cherry Cheesecake Brownies, my Millionnaire Shortbread recipe, and these Caramel Nut Bars for more dessert bar ideas!

Ingredients Needed:

• Brown Sugar: brown sugar (packed) adds more richness and flavor than white granulated sugar.
• Salted Butter: use salted butter in this recipe for the base and topping, as it helps enhance the flavors.
• Egg: to bind the ingredients of the blondie together.
• Vanilla Extract: adds a warm, sweet flavor to the blondies and the cream cheese frosting.
• Flour: use all-purpose flour for these bars.
• Salt: helps to enhance the flavors in the bar base and the frosting.
• Cranberries: dried cranberries add flavor and texture to these bars in the blondies, and on top of the frosting.
• White Chocolate Chips: use white chocolate chips to add sweetness through the bars, and then melt some to drizzle on top of the bars.
• Cream Cheese: use your favorite brand of cream cheese. Full-fat cream cheese will give you the creamiest flavor and texture in the frosting, but low-fat cream cheese will work too.
• Powdered Sugar: to add sweetness and substance to the cream cheese frosting.

How to Make Starbuck’s Cranberry Bliss Bars

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

1. Whisk sugar and butter: Combine brown sugar and melted butter. Whisk until smooth.
2. Add egg, vanilla, and salt: Next, add the egg, vanilla, extract, and salt and whisk until combined.

3. Mix in flour: Add flour, and stir just until combined.
4. Add add-ins: Gently stir the cranberries and white chocolate chips into the base of the bars.

5. Put in pan and bake: Spread mixture into prepared pan and bake until a toothpick comes out clean in the center.
6. Add topping and chill: Spread frosting over the cooled bars and sprinkle with dried cranberries. Chill and serve.

Homemade Cranberry Bliss Bars FAQs

Tips and Notes

• Electric Mixer. You can use an electric mixer to make these bars, but you’ll want to use a rubber spatula or wooden spoon to gently stir in the cranberries and chocolate chips.
• Cutting the bars. Be sure to let the bars cool completely or chill before cutting them. This will help them hold their shape better.

Copycat Starbucks Cranberry Bliss Bars Variations

• Mix up the fruit. You can substitute dried cherries, or even raisins, for the cranberries. Any dried fruit would work, chopped into small enough pieces.
• Use another chocolate. You can use any kind of chocolate for these bars. Try milk chocolate or semi-sweet chocolate for a different flavor. You can also use small chunks of chocolate instead of chocolate chips in the bars too.
• Add other flavors. Add a swirl of caramel or raspberry jam before chilling the bars for an extra layer of flavor!

Serving Suggestions

Serve a delicious Cranberry Bliss Bar with a hot cup of coffee or tea for an afternoon pick-me-up!

These bars make the perfect addition to your holiday cookie trays alongside my No Bake Mint Chocolate Bars, Peppermint Bark, and my Triple Chocolate Raspberry Brownies!

More Amazing Recipes for Dessert Bars

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Cranberry Bliss Bars

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they're topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they're perfect for the holiday season.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 292cal

Author Ashley Fehr

Ingredients

Cranberry Bliss Bars

• 1 cup brown sugar packed
• ½ cup salted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour 130 grams
• ¼ teaspoon salt
• 1 cup dried cranberries
• ½ cup white chocolate chips

Frosting

• ½ cup white chocolate chips
• ½ package cream cheese
• ¼ cup salted butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup dried cranberries

US Customary – Metric

Instructions

Blondies

• Preheat oven to 350 degrees F. Line an 8×8″ pan with foil or parchment and spray with nonstick spray.
• In a large bowl, combine brown sugar and melted butter. Whisk until smooth.
• Add the egg, vanilla, and salt, and whisk until combined.
• Add flour and salt, and stir just until combined.
• Stir in the cranberries and white chocolate chips. Spread into the prepared pan or cookie sheet and bake for 20–22 minutes, until a toothpick comes out clean in the center. Set aside to cool completely.

Frosting

• In a small bowl, melt white chocolate in the microwave on medium-high heat in 30-second intervals, stirring each time until smooth. Set aside.
• In a large mixing bowl, beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla extract, and most of the white chocolate (leave about a tablespoon to drizzle on top).
• Spread frosting over the cooled bars. Sprinkle with dried cranberries, and drizzle the remaining white chocolate over the top.
• Chill for 1 hour, or until frosting and chocolate are set. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Butter: I use salted butter when baking, but unsalted butter works just fine. If you are using unsalted butter, you could increase the added salt by ⅛ teaspoon to compensate if desired. 
• Flour: I use all-purpose flour in this recipe, but whole wheat flour works just as well. You can combine the two or use 100% whole wheat flour.
• White chocolate: I have the best luck melting white chocolate chips in the microwave rather than on the stovetop. If you can adjust the temperature of your microwave to 50–60%, that is even better. Heat in small increments and stir each time; don’t overheat it or it will burn!
• Optional add-ins: a touch of orange zest, orange extract, or almond extract would be great in here!

Frosting swap: 

This cream cheese frosting does not set firmly like a traditional buttercream, so I would avoid stacking them unless frozen and store them in the fridge or freezer. If you prefer a firmer frosting, try this Soft Frosted Sugar Cookies frosting recipe.

Storage

• Store: Store your Cranberry Bliss Bars in an airtight container or covered in plastic wrap on the counter for up to 3 days or in the refrigerator for up to a week.
• Freeze: Freeze these bars before adding the frosting and any toppings! Wrap them in plastic wrap, or put them in a freezer-safe container with parchment paper between each layer, and freeze for up to 3 months. Allow them to defrost at room temperature before adding the frosting.

Nutrition

Calories: 292cal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 164mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

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15 Easy Thanksgiving Desserts to round out your holiday meal planning! From pumpkin pie to apple cake to no bake options, there’s something for everyone.

Thanksgiving is just around the corner, and you know what that means—food, family, and a whole lot of pie! Here are 15 of the Best Thanksgiving Desserts to choose from to end your meal well.

Let’s be honest. After putting so much effort into the Thanksgiving meal, with a fabulous turkey and all the trimmings, who has the energy for an elaborate dessert?

That’s why we’ve put together this round-up of easy Thanksgiving desserts to help you end your holiday meal on a deliciously sweet note—without all the stress.

From classic pies to spiced cakes, cupcakes, crumbles, and shared frozen desserts to individual servings, this list has it all!

What is the most popular dessert at Thanksgiving?

The fall season is a time for indulging in warm spices like cinnamon and nutmeg, abundant seasonal fruits like pumpkins, apples, and berries, and, of course, crunchy pecans!

On any given Thanksgiving dessert table, you can expect there to be some form of homemade Pecan Pie, Pumpkin Pie, Apple Crisp, or other spiced Thanksgiving cakes.

This collection contains some of my favorite Thanksgiving dessert recipes, but I tend to make a lot of them at other times of the year too—they’re that easy and that delicious!

What 4 types of pies are most popular at Thanksgiving?

Pumpkin pie is the most popular choice for Thanksgiving, but that’s often closely followed by Pecan Pie, Apple Pie, and Sweet Potato Pie.

If you’re looking for inspiration to create your whole holiday menu, then check out some of my favorite recipes in my posts for Thanksgiving Dinner Ideas and these Thanksgiving Side Dishes too!

Click the button to view the complete recipe.

Pumpkin Cheesecake

This super creamy Pumpkin Cheesecake is so easy to make (even easier if you use a store-bought crust), thanks to one secret method and no water bath!

Check out this recipe

Apple Crisp Cheesecakes

These Mini Apple Crisp Cheesecakes are the perfect dessert for the big day. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Check out this recipe

Cranberry Raspberry Pretzel Salad Dessert

Cranberry Raspberry Pretzel Salad Dessert is made with cream cheese, fresh fruit, and real fruit juice! It's sure to be a hit at Thanksgiving or Christmas!

Check out this recipe

No Bake Pumpkin Cheesecake Recipe

These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video

Check out this recipe

Praline-Glazed Apple Bundt Cake

Praline-Glazed Apple Bundt Cake is loaded with apples and pecans and covered in a praline glaze, making it a perfect fall dessert for Thanksgiving or Christmas!

Check out this recipe

Easy Apple Crisp Recipe

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

Check out this recipe

Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie has a cheesecake twist on other classic pumpkin pies. With a homemade pie crust, a delicious cream cheese filling, homemade pumpkin pudding, and whipped cream, it's one of our favorite pies for fall!

Check out this recipe

Apple Upside Down Cake

This is an easy, moist Apple Upside-Down Cake that starts with tender apple slices and a homemade caramel sauce. The moist cake batter is poured on top, and it's perfect with a scoop of ice cream.

Check out this recipe

Apple Crumble Pie

This Apple Crumble Pie has the perfect combination of apples and warming spices. With a crunchy oat and brown sugar streusel that takes it over the top, it's one for the books! 

Check out this recipe

Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Check out this recipe

Cider-Spiced Cranberry Apple Pies

These Mini Cider-Spiced Cranberry Apple Pies are the perfect fall dessert! They are made with pre-made tart shells, making them an easy and impressive holiday treat for your guests.

Check out this recipe

No Bake Turtle Pumpkin Pie

This Turtle Pumpkin Pie will take your homemade pumpkin pie to the next level. With a flaky pie crust topped with pecans, caramel, and a no-bake pumpkin pie filling, it's irresistible! Make it in a graham cracker crust or a chocolate Oreo crust for a twist that all chocolate lovers will die for!

Check out this recipe

Apple Spice Cake

This moist and flavorful Apple Spice Cake recipe is healthier than the classic recipe you may be used to, but it's every bit as delicious! Made with applesauce, whole wheat flour, and reduced sugar, it's topped with whipped cream and caramelized apples for a dessert your guests will remember!

Check out this recipe

Cranberry Vanilla Cupcakes with White Chocolate Frosting

These festive vanilla cupcakes are perfect for Thanksgiving! Filled with a homemade cranberry filling and topped with a swirl of white chocolate frosting for a yummy sweet treat everyone will love!

Check out this recipe

Frozen Pumpkin Dessert

Frozen Pumpkin Dessert features layers of graham crumbs, pumpkin cheesecake, ice cream, and whipped cream. It's a perfect make-ahead dessert for potlucks and the holidays!

Check out this recipe

Easy Crème Brûlée Recipe

This Crème Brûlée Recipe makes a smooth and silky custard base that's topped with crunchy caramelized sugar. It's a surprisingly easy but always impressive dessert that's great for serving individually!

Check out this recipe

Even More Delicious Desserts

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Desserts

No Bake Chocolate Peanut Butter Pinwheels

The post 15 Easy Thanksgiving Desserts appeared first on The Recipe Rebel.

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

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

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

This easy recipe for Broccoli Salad keeps for days in the fridge and will quickly become a family favorite. Made from crunchy broccoli florets, this salad is tossed with a sweet and tangy homemade broccoli salad dressing!

I’ve said it before and I’ll say it again: I always feel like summer has officially started when I make this recipe for Broccoli Salad for my family.

I know, I know, traditional summertime meals are generally cooked on the grill.

But for us, the warm weather calls for a cold summer salad in the fridge — one that can be pulled out at a moment’s notice and used as a way to round out multiple meals and complement whatever we’ve got grilling!

(Or eaten on its own, straight out of the salad bowl, for a crunchy midnight snack.)

This recipe for Broccoli Salad keeps for up to 4 days in the fridge — even once it’s been dressed. It has a creamy dressing that’s tangy and sweet (you might even recognize it from my Best Homemade Coleslaw Recipe, it’s the same dressing!)

Even if it’s been sitting for a couple of days, the broccoli in this salad stays crisp (it’s also tossed in with other ingredients like shredded cheddar cheese, crumbled bacon, and dried cranberries or raisins.)

This makes it a great fuss-free option to make ahead for barbecues, picnics, and cookouts — I’ve never met anyone who didn’t immediately fall in love with this salad!

Planning a picnic? Give my recipes for Creamy Ranch Bowtie Pasta Salad and BBQ Chicken Pasta Salad with Tomatoes, Zucchini, and Corn a try!

How to make this Broccoli Salad Recipe:

• Cut broccoli florets into uniform, bite-sized pieces using a small paring knife or some kitchen shears. If the broccoli has a thick stem, peel away the tough outer layer and cut the sweet inner stem into an even dice.
• Cook the bacon until the fat has completely rendered and it can be easily crumbled. The bacon can be cooked several hours ahead of time, refrigerated, and then crumbled once you’re ready to begin making the salad. In a pinch, you can even use bacon bits.
• Combine salad ingredients with broccoli salad dressing. Toss everything together and serve or keep refrigerated and serve within 4 days.

How to make this Broccoli Salad Dressing:

This broccoli salad dressing couldn’t be easier to make — it comes together in 5 minutes or less! You can store the salad dressing in the fridge, covered, for up to 2 weeks.

• Stir the salad dressing ingredients together and refrigerate until ready to use.
• I also like to make this dressing in a screw-top jar — all you need to do is give it a good shake and the salad dressing is ready to use!

Variations on this Broccoli Salad Recipe:

• Make use of pre-cut broccoli. To make this broccoli salad a super-easy endeavour use pre-cut, bagged broccoli florets. I always like to give the broccoli a good wash, even if the bag says it’s been pre-washed.
• Add some other crunchy vegetables to the mix. Sliced radishes, cauliflower, and celery all add plenty of crunch and will hold up in the fridge for up to 4 days.
• Substitute pancetta or thick-cut bacon for the regular bacon. Pancetta has a slightly gamey taste, so keep that in mind if you decide to make the substitution.
• Use any mild, shredded cheese in place of the cheddar. Shredded Monterey Jack, havarti, and gouda would all work well in this salad.
• Experiment with dried fruit. Out of dried cranberries or raisins? Golden sultanas and thinly sliced dried apricots are also tasty additions to this broccoli salad.
• Play around with different nuts and seeds. Sunflower seeds are my go-to crunchy ingredient whenever I make this salad, but I’ve also tried slivered almonds, walnuts, peanuts, and pumpkin seeds.
• Add a touch of heat. Depending on your family’s tolerance for spicy food, you can add a small amount of sriracha (or another favorite hot sauce) to the dressing for a hint of heat.
• Customize the dressing to your taste. If you like a tangier dressing add more acid — this recipe calls for cider vinegar but you can also use red wine vinegar or sherry vinegar for a more noticeable taste. If you prefer your broccoli salad dressing on the sweeter side you can add more sugar (or try replacing it with liquid honey!)

Recipes for the grill you’ll love:

These recipes for the grill pair perfectly with this broccoli salad recipe!

• Grilled Chicken Marinade
• Grilled Turkey Burgers
• Hawaiian Chicken Burgers with Grilled Pineapple
• Honey Garlic Salmon in Foil

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Broccoli Salad

This Broccoli Salad recipe is loaded with bacon, cheddar cheese, sunflower seeds, cranberries or raisins and topped with a simple 3 ingredient dressing! Lasts for days in the fridge!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 6 cups broccoli florets (about 3 heads)
• 3 thick slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• 1/2 cup dried cranberries or raisins
• 1/4 cup sunflower seeds

Dressing

• 2/3 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

• Place broccoli, bacon, cheese, cranberries and sunflower seeds in large bowl.
• Stir together dressing and pour over salad in bowl.
• Stir to coat and serve or refrigerate up to four days.

Nutrition

Calories: 248cal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 296mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 1mg

The post Easy Broccoli Salad appeared first on The Recipe Rebel.

I know I’ve mentioned this before, but I’ve never really been into cutesy foods much.

I think the reason for that is likely because when you’re a single adult, you don’t really have anyone to make those cute treats for whose eyes are going to light up like a 2 or 3 year old’s will (I mean, my husband’s eyes light up when I give him chocolate but it’s definitely not because of the cute design!).

The more I make these fun treats (like these Christmas Tree Cookies and this Snowman Cheese Ball) and see how much you love them, and my 3 year old loves them, the more fun I have making them!

And while I thought about making a chocolate Valentine’s Day version of these No Bake Chocolate Peanut Butter Pinwheels (and you easily could!) because of how crazy some people went over them, I decided I wanted to try something new, and maybe a little less finicky (not that the pinwheels are difficult, but the fudge does need to be at just the right temperature to roll easily).

It turns out I wasn’t that good at the cutesy designs anyways (see those two hearts? That’s about all I got), but the topping combinations?? Now those I can get creative with.

You can really make these chocolate lollipops anyway you want, in any shape you want, in any color you want, with any toppings you want. The only thing you need to do is to melt the chocolate over a double burner (this is the easiest way to get it perfectly smooth without having to dilute it with cream or butter — you want to stick with straight chocolate so that it will set completely and stay firm at room temperature), make a puddle, and stick the lollipop stick in before it’s set. Then decorate as desired!

This is how I set up my “double boiler” — you just need about an inch of simmering water under a heatproof bowl. Make sure the water doesn’t touch the bottom of the bowl, and add your chocolate in the top. Heat over medium heat until the chocolate is melted and smooth.

You can color the white chocolate pink or red with food coloring, or use colored chocolate wafers if you prefer. The wafers are usually flavored vanilla, while white chocolate obviously has a different flavor. Choose whichever you like best! If you’re using food coloring, be sure to use the gel instead of liquid because you don’t want your chocolate diluted.

You really can make these for any holiday — green and red for Christmas, add some candy canes, or pastels for Easter, or use any coloring for a birthday party theme.

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Valentine’s Day Chocolate Lollipops

These Valentine’s Day Chocolate Lollipops are an easy treat to make and attach to those valentine’s — and so easy to customize the design and toppings to your taste!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20 lollipops

Author Ashley Fehr

Ingredients

• 2 cups chocolate white, milk, semisweet or dark chocolate
• lollipop sticks

S’mores Toppings (chocolate and white chocolate):

• Crushed graham crackers
• mini marshmallow bits

Toffee Almond:

• slivered almonds
• toffee bits

Almond Joy:

• toasted coconut
• slivered almonds

Sprinkled:

• Sprinkles duh

Hearts:

• Red and purple candy melts melted

M&M Heart:

• Mini M&M’s

Cookies ‘n’ Cream:

• crushed Oreos

Chocolate Oreo:

• crushed Oreos

Cranberry Almond:

• slivered almonds
• dried cranberries

Instructions

• In the top of a double boiler, melt chocolate over medium heat until smooth.
• Pour into a piping bag or large freezer bag (you can do this step with a spoon, but I think piping it into a circle or “glob” is easier). Snip the end off so you have about a ½” opening.
• On a baking sheet lined with wax paper, pipe “globs” about 1.5″ in diameter. Insert lollipop sticks into the chocolate, then lightly bang the baking sheet on the table a few times to flatten the chocolate a bit.
• Add your toppings as desired. If you’re wanting to write on the lollipops with other colors, you may want to pop them in the freezer for 5 minutes to firm them up.
• Set in the refrigerator or freezer, then stack in an airtight container or place in small cellophane treat bags and tie with a ribbon as pictured.

The post Valentine’s Day Chocolate Lollipops: 10 Ways appeared first on The Recipe Rebel.

So, this post was originally going to be some kind of way (way way way way) over the top fudge recipe, but I was looking at my calendar, and since I’ve color coded sweet and savory recipes to make sure there’s a balance, it was pretty easy to see that there was absolutely no balance in December. Sweets won out!

Now, I still have way more sweet recipes in December than others, but I’m letting myself get away with it because…. well, it’s my blog. And I can eat cookies the whole month of December if I want to.

But I thought I should have at least a few savory holiday options for you, but I couldn’t let go of my love of cranberries this time of year (Maybe this Cranberry Apple Cider rings a bell? Or these White Chocolate Cranberry Sweet Rolls? Cranberry Chocolate Chunk Blondies?).

And then bacon and cheese because bacon and cheese. I can’t seem to make many appetizers without them.

I used a Smoked Cheddar from a local cheese company, and it was totally unreal. It complements the smokiness of the bacon so well! I just love all of the different flavors and textures in these crostini: sweet, salty, smoky, cheesy flavors. Gooey, chewy, crunchy, saucy textures. It really is everything you want in one bite!

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Cranberry Bacon Jam Crostini

These Cranberry Bacon Jam Crostini are a fun a holiday appetizer, loaded with sweet and smoky flavours!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20

Calories 274cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Jam:

• 1 lb bacon finely chopped
• 1 medium onion finely chopped
• 1 tsp minced garlic about 4 cloves
• 1/2 cup brown sugar
• 1 tbsp brewed coffee hot or cold, doesn’t matter
• 1/2 cup cranberry juice
• 1/4 cup maple syrup
• 1 1/2 tbsp balsamic vinegar
• 1/2 cup dried cranberries

Crostini:

• 1 baguette thinly sliced (you’ll get about 20 slices from one regular length baguette)
• butter or margarine
• 20 slices good quality cheese I recommend smoked cheddar!
• toasted chopped walnuts
• fresh chopped parsley

Instructions

• Cranberry Bacon Jam:In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
• In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pot. Add remaining bacon jam ingredients (through to dried cranberries).
• Cook over medium heat, stirring often (watch carefully so the sugar doesn't burn), for about 30 minutes until thickened and syrupy (there shouldn't be a lot of liquid remaining). Set aside. (This can easily be made ahead and stored in the fridge, but you may need to warm it before spreading!)
• Crostini:Spray a baking sheet with non stick spray and preheat the oven to 400 degrees F.
• Lightly butter one side of each bread slice, and place on baking sheet with the butter facing up. Place pan in the oven for 3-4 minutes, until the bottom is lightly toasted. Flip bread slices and top with cheese slices. Spoon about 1 tablespoon of bacon jam on top of cheese and place in the oven for 4-5 minutes, until the bacon jam is warmed through and the cheese is melted.
• Top with chopped walnuts and parsley if desired.

Notes

I used a half baguette (160g) and got about 12 slices. A full baguette will likely get you about double, and that’s what I’ve accounted for in the recipe. Feel free to make as much or as little as you want — the bacon jam keeps well in the refrigerator and is great on sandwiches, pizza, or right off the spoon!
The bacon jam can be made up to a week ahead, which reduces your prep at the time of your even.

Nutrition

Calories: 274cal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 474mg | Potassium: 126mg | Sugar: 11g | Vitamin A: 260IU | Vitamin C: 1.1mg | Calcium: 233mg | Iron: 0.7mg

The post Cranberry Bacon Jam Crostini appeared first on The Recipe Rebel.

I can’t help it.

I was flipping through the November issue of Better Homes and Gardens for some recipe inspiration and I saw these Bourbon Cranberry Chippers. Now, I don’t cook or bake with or drink a lot of alcohol (hello, I have a 3 year old and a 10 month old), so I left out the Bourbon, but clearly I was not about to leave out the chocolate or dried cranberries.

I promise I’m going to try to make something other than cranberry desserts (I only have a few so far…. this Cranberry Cake, these Cranberry Cupcakes, these Cranberry Caramel Bars… but there are a few more on the way!) for the next 2 months, but meanwhile — Cranberry Chocolate Chunk Blondies.

As I get older, I feel like I understand myself more and more. You know? I know you’re all like, “yeah, yeah. Whatever. What does she even know? She’s like 16 years old.”

I am actually not 16 years old. I just look 16 years old. From far away and in air brushed photos.

When you get a little closer, you can see “haggard mother” written all over my face.

So I’m a high school teacher in Real Life.

Right after I got my Education degree, I got a short term position at a really large high school nearby (really large here being over 1000 students — the school I work in now has under 200 from grades 9-12!). I was walking down the hallway one day, when classes were in session when a teacher asked, “shouldn’t you be in class?”.

I like to think that when I’m 40 I’ll still look 16 except I’ll appreciate it a lot more.

I love magazines. I’ve mentioned this before (probably many times), but I love paper. I like paper books, and I like writing on paper, and I like not having to rely on technology in my classroom every day. When I’m teaching, I really like to have students still write on paper, with a pen or pencil. Call me crazy, but I just know that a paper and pen is never going to fail me (and I say this as I’m typing on my iPad, obviously).

Sure, there are great things about technology, but there’s nothing better than sitting down in the evening and paging through a copy of Better Homes and Gardens for some holiday inspiration. Looking through the décor and design articles, wishing I could actually put something like that together in my own home (since I’ve been blessed with 2 mischievous little girls, I guess I stopped caring about home decorating a little bit).

But something we all enjoy is good food, and Better Homes and Gardens is full of that, too.

When I flipped to the food section, the first thing I saw was the Bourbon Cranberry Chippers and it was hard to pay attention to anything else. They are smothered with a Bourbon chocolate ganache (which you can find in the November issue if you want to replicate it!), but I keep things pretty kid friendly over here. I used my favorite blondie recipe, stirred in some dried cranberries and chocolate chunks and topped with a chocolate ganache (sans the booze). I love baking like this because it’s easy to make a lot and freeze for later. I also love making bars because you can just spread it into a pan instead of rolling or scooping each cookie, which shaves a bit of time of the prep (and is helpful when you’re baking with a 10 month old wrapped around your legs).

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Cranberry Chocolate Chunk Blondies

Dense, chewy blondies loaded with dried cranberries, toasted pecans and chocolate chunks and smothered in chocolate ganache — These Cranberry Chocolate Chunk Blondies are the perfect holiday bar cookie!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 243cal

Author Ashley Fehr

Ingredients

Blondies

• 1/2 cup butter 1 stick, melted
• 1 cup brown sugar packed
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries
• 1/2 cup chocolate chunks

Ganache

• 3/4 cup chopped chocolate
• 2 tablespoons milk or cream I use 1% milk

Instructions

• BlondiesPreheat oven to 350 degrees F. Line an 8×8″ pan with tin foil and spray with non stick spray.
• In a large bowl, combine melted butter and brown sugar and whisk until smooth. Add egg and whisk until combined. Add vanilla, salt, and flours and stir just until combined.
• Stir in pecans, cranberries and chocolate chunks until combined. Spread into prepared pan and bake for 20-22 minutes, until a toothpick comes out clean in the center. Set aside.
• GanacheIn a small pot, combine chocolate and milk or cream. Cook over low heat, stirring constantly, until melted and smooth. Spread over blondies and allow to cool to room temperature before slicing (or cut and devour immediately if you dare!).

Notes

* I chose to use 50% whole wheat flour to make these a little healthier, but feel free to use 100% all purpose or whole wheat if that’s your desire.

Nutrition

Calories: 243cal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 97mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 190IU | Calcium: 26mg | Iron: 1.1mg

The post Cranberry Chocolate Chunk Blondies appeared first on The Recipe Rebel.