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.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes 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

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

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

The post Crustless Quiche – 6 ingredients! appeared first on The Recipe Rebel.

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

The post Chocolate Peanut Butter Pretzel Candies appeared first on The Recipe Rebel.

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

The post No Bake Chocolate Peanut Butter Pinwheels appeared first on The Recipe Rebel.

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

An ooey-gooey Skillet Cookie is every cookie lover’s dream.

With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!

Topped with a scoop of ice cream, this is one of my favorite desserts.

This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies. 

You could even make it with store-bought cookie dough to save you some time.

It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!

If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.

What is a skillet cookie?

If you came here because you’re wondering what on earth a skillet cookie is, get ready! 

Because things this glorious and delicious don’t happen every day

A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.

With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.

It’s a great dessert to eat right out of the pan while it’s still warm.

For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!

Ingredients Needed:

• Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
• Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie. 
• Granulated Sugar
• Egg: to bind the ingredients and help the cookie rise. 
• Vanilla Extract: adds a warm, subtle flavor to the cookie.
• Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
• Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
• Salt: to enhance all the flavors.
• Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie. 

How to Make a Skillet Cookie

This recipe is easy to whip up! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Beat butter and sugars together until fully creamed.
2. Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
3. Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
4. Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.

Skillet Cookie FAQs

Tips and Notes

• Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams). 
• Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
• Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them. 
• Cookie Dough: I’ve based this skillet cookie recipe on my Mom’s Chocolate Chip Cookies. If you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!

Skillet Cookie Variations

• Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
• Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
• Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
• Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture. 
• Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors. 
• Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.

Serving Suggestions

​Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack. 

Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert. 

Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor. 

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter melted*
• ¼ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips or chunks

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly before topping with ice cream and serving.

Notes

No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don’t have an electric mixer.

Ingredients and Substitutions:

Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed — use 113-125 grams)
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup.

Storage:

• Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
• Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
• Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
• Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.

Nutrition

Calories: 419.22cal | Carbohydrates: 59.48g | Protein: 5.01g | Fat: 18.04g | Saturated Fat: 10.92g | Cholesterol: 74.8mg | Sodium: 250.76mg | Potassium: 58.55mg | Fiber: 1.24g | Sugar: 40.13g | Vitamin A: 464.34IU | Calcium: 50.59mg | Iron: 1.66mg

The post Skillet Cookie appeared first on The Recipe Rebel.

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate! Step by step recipe video down below.

This Peanut Butter Pie has been a long time coming.

It’s not as seasonally acceptable as this  Apple Crumble Pie, or as traditional as this Banana Cream Pie.

But it’s the kind of recipe that I know we are all going to obsess over here, that is just as amazing in the summer as it is in the winter, and I guarantee you will be the first one gone at any holiday potluck.

I always figured, you know, what’s so hard about sticking peanut butter, cream cheese and and cream together and whipping them up?

Anyone can do that.

And yet here I am today, doing it.

Just because I want to! (Sometimes, running your own corner of the internet is pretty swell )

This no bake Peanut Butter Pie is simple to throw together. It’s light and fluffy and creamy, and just sweet enough (the saltiness of the peanuts balances the chocolate perfectly!).

You’re going to want to add it to your repertoire soon!

What’s to love about this Peanut Butter Pie?

• It’s totally no bake! This makes it the perfect easy dessert to whip up for a holiday party or a summer treat (spoiler: it’s even great frozen!)
• Peanut butter
• Chocolate
• Cream cheese
• Do I really have to say anything else? These are pretty much my 3 favorite things in the universe. Combine them all into one no bake dessert?! My dreams all just came true.

Ingredients Needed:

• Chocolate baking crumbs and melted butter: form our crust. I use unsalted butter, but you can use salted butter if that’s all you have.
• Cream cheese: full fat cream cheese forms the base for our pie, making it more cheesecake-like than pie-like but who is complaining? You might be able to substitute light cream cheese or non-dairy but it may not hold up as well.
• Peanut Butter: I have only used smooth, regular (not natural) peanut butter in this recipe. I do not recommend swapping for natural peanut butter as it may be too runny.
• Powdered Sugar: powdered sugar sweetens and thickens our pie, helping it to hold up perfectly.
• Whipping Cream: heavy whipping cream (30% fat or higher) is the only way to go! A lighter cream will not whip up firmly and will create a too-soft pie. You may be able to substitute with cool whip but I haven’t tested this recipe that way.

How to make Chocolate Peanut Butter Pie:

1. Start with your crust: just chocolate cookie crumbs and some melted butter! I buy the chocolate baking crumbs whenever I can find them because they make recipes like this so easy — no need to bust out the food processor!
2. Whip up the filling: always make sure your cream cheese is room temperature and beat it first until smooth to ensure there are not lumps! From there, add in your remaining ingredients and whip until light and fluffy (it can take some time, so don’t give up!)
3. Let chill (for a good long time – no cheating!) and then top! Do it up as I’ve done below, or make your own rules! Anything chocolatey or peanut buttery goes here on this Peanut Butter Pie, so go a little nuts (no pun intended) if you like

Variations on Peanut Butter Pie – how to make it your own!

• Chocolate chocolate peanut butter pie: Add in a tablespoon of cocoa powder or some melted chocolate to the filling for even more chocolate!
• No chocolate peanut butter pie: Swap the chocolate crumbs for graham crumbs if you love peanut butter minus the chocolate.
• Peanut butter marshmallow pie: Add in a big scoop or two of marshmallow fluff when beating your filling.
• Frozen peanut butter pie: throw it in the freezer! It’s just as good frozen, you may just want to let it sit for 10-15 minutes before slicing.

How to store this Chocolate Peanut Butter Pie:

Keep it in the refrigerator:

You can keep this Peanut Butter Pie in the refrigerator for 5-6 days, provided your dairy products were fresh when you started.

However, I can guarantee you it won’t last that long

Keep it in the freezer:

You can freeze this Peanut Butter Pie and serve it completely frozen if you prefer, or thaw partially or completely.

Simply leave the whipped cream off until serving, and wrap tightly in plastic wrap. Freeze for up to 3 months before serving.

If thawing to serve, thaw just before serving as the crust will get softer the longer it sits after freezing.

More peanut butter desserts you’ll love:

• Peanut Butter Oatmeal Chocolate Chip Cookies – perfectly chewy and never cakey!
• Peanut Butter Chocolate Chip Cookies — just as good as the one above, but no oats
• No Bake Peanut Butter Marshmallow Square Cheesecake — a showstopper you need to see!
• No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust — another sweet and salty combo!

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No Bake Peanut Butter Pie

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 10 servings

Calories 730cal

Author Ashley Fehr

Ingredients

• 2 ½ cups chocolate baking crumbs*
• ½ cup melted butter
• 2 packages cream cheese room temperature, 16 oz or 500 g total
• 1 ½ cup smooth peanut butter
• 1 ½ cup powdered icing sugar
• 1 ½ cup heavy whipping cream 30% fat or higher, cold
• homemade whipped cream for garnish

US Customary – Metric

Instructions

• Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9" pie plate.
• In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
• Add the peanut butter and sugar and beat until combined.
• Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
• Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
• Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.

Video

Notes

*You can also use Oreo cookies with the frosting for this crust — simply combine 25 Oreo cookies (300 grams) and ½ cup melted butter in a food processor and process until smooth. 

Nutrition

Calories: 730cal | Carbohydrates: 50g | Protein: 15g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 509mg | Potassium: 356mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1415IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg

The post Peanut Butter Pie appeared first on The Recipe Rebel.

These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!

FRIENDS.

As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.

These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.

I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!

Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).

You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.

There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!

However you make them your own, I’m just hoping you don’t skip the melted cheese 😉

These potato foil packets are also great for camping, just like my Breakfast Foil Packets, Honey Garlic Chicken Foil Packets, and these Chicken Fajita Foil Packets!

Ingredients Needed:

• Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
• Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
• Bacon: I usually use thick cut bacon but any kind will work.
• Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
• Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!

How to Make Cheesy Grilled Potatoes

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

1. Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
2. Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
3. Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
4. Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.

Cheesy Grilled Potatoes FAQs

Tips and Notes

• Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
• No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
• Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
• Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.

Cheesy Grilled Potatoes Variations

• Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
• Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
• Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.

Serving Suggestions

Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.

Check out my Grilled Chicken Recipes for some chicken BBQ mains, or try my Grilled Pizza 4 Ways, or this recipe for Hawaiian Chicken Burgers with Grilled Pineapple for something a bit different!

Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!

More Easy Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Cheesy Grilled Potatoes with Bacon + VIDEO

These Cheesy Grilled Potatoes with Bacon are a great side dish or appetizer for your summer BBQ! Made in cute foil packets, these potatoes are perfectly cheesy and deliciously seasoned to go with any main dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
• ½ teaspoon salt
• fresh cracked pepper
• 2 slices bacon (cooked until crispy and crumbled)
• 1 cup cheddar cheese
• 2 green onions (sliced)

US Customary – Metric

Instructions

• Poke a few holes in each potato with a knife or skewer.
• Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
• Preheat the grill to medium heat (about 350 degrees F).
• Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
• Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
• Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
• Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.

Video

Notes

Oven Bake: These potatoes can also be baked in the oven for roughly the same amount of time at 350-400 degrees F.

• Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.

Nutrition

Calories: 248cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 546mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 23.3mg | Calcium: 222mg | Iron: 1.2mg

The post Cheesy Grilled Potatoes with Bacon appeared first on The Recipe Rebel.