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.

This super fresh, easy Corn Salsa recipe is packed with delicious sweet corn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It’s perfect for backyard BBQs and picnics on a hot summer’s day! 

Corn Salsa is the perfect complement to so many meals!

This recipe is my version of a copycat of Chipotle’s Corn Salsa, and it is the best corn salsa I’ve ever tried!

Our kids love it, and it’s so easy to throw together. 

It’s one of those great recipes you want to have on hand for last-minute prep for any occasion (you can also prep it ahead, which is a big bonus!).

It’s filled with amazing sweet and savory veggies and has a bit of a kick to it too, but you can easily customize it to suit your own preferences. 

Have it in burritos, burrito bowls, tacos, on the side of enchiladas, with some grilled chicken and rice, or with your BBQ spread!

We also love this Homemade Salsa Recipe and my Mango Salsa for something a bit different.

Ingredients Needed:

• Corn: I’ve used canned sweet corn for convenience, and it tastes amazing too!
• Jalapeno: adds a savory flavor with a bit of spice. 
• Tomato: a must in many salsa recipes, it adds sweetness and acidity.
• Red Onion: using fresh, raw onion will add a sharp flavor that is delicious.  
• Pepper: I’ve used red bell pepper here but you can use green bell peppers if you prefer. 
• Cilantro: freshly chopped cilantro is best for a fresh and full boost of flavor.  
• Garlic: use fresh garlic that you mince yourself for the best flavor!
• Lime Juice: adds a classic Mexican citrus favor to the dish. 
• Sugar: you can use a bit of sugar to balance out the tart flavors if you wish. 
• Salt: a simple bit of salt will enhance all the flavors — don’t skip it!

How to Make Corn Salsa

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

1. Combine ingredients: Add all the ingredients into a large mixing bowl. 
2. Stir: Stir ingredients together and let it sit in the refrigerator for a bit before serving.

Corn Salsa FAQs

Tips and Notes

• Lime Juice. The best way to get fresh lime juice from a lime is to burst the lime on the inside by rolling the lime on the counter with your palm before slicing it.
• Smoky flavor. If you want an added smoky flavor in this dish, use grilled corn or add a pinch of chipotle powder!

Corn Salsa Variations

• Mix up the veggies. You can use any fresh veggies in this salsa really, so check what you have to use in the fridge before you go buying loads of new veg. Shredded carrots, other types of peppers or onions, chopped avocado, etc. would be great additions (just only add the avocado before serving!). 
• Corn: You can use fresh sweet corn for this recipe as well as canned, if you’d prefer it. Fresh corn kernels off the cob are delicious here when it is in season! You can boil the corn on the cob, cool it, then slice and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the slightly sweeter flavor of raw red onion in this recipe compered to other types!
• Chipotle’s Corn Salsa. To make a Chipotle’s Corn Salsa copycat recipe, use roasted poblano pepper instead of the bell pepper and omit the tomatoes.
• Spice. If you don’t want it as spicy, put less chopped jalapeño peppers in it, or substitute them for green bell pepper. Alternatively, turn up the spice by using a dash of hot sauce, or a ¼ teaspoon of chili powder or cayenne pepper.

Serving Suggestions

Serve this delicious fresh Corn Salsa as a side dish with your Mexican meals, or add it into Mexican dishes like these Slow Cooker Vegetarian Burritos, burrito bowls, or regular Mexican Burritos and Ground Turkey Tacos.

You can also serve it as a dip with tortilla chips, along with Mini Mexican Wonton Quiche, Taco Dip, slices of Chicken Quesadilla, or these veggie Air Fryer Quesadilla!

Corn Salsa also makes the perfect side dish to Mexican inspired meals like Mexican Shepherd’s Pie, Mexican Scalloped Potatoes, and this Chicken Enchilada Casserole! 

More Delicious Recipes to Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Corn Salsa

This super fresh, easy Corn Salsa recipe is packed with delicious sweetcorn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It's perfect for backyard BBQs and picnics on a hot summer's day!

Course Sauces and Condiments, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 25cal

Author Ashley Fehr

Ingredients

• 2 cups canned corn (340ml /12oz)
• 1 jalapeno (finely chopped, seeds removed)
• 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
• ½ red onion (finely diced)
• ½ red pepper (finely chopped)
• ¼ cup cilantro (chopped)
• 1 garlic clove (minced)
• 1 tablespoon lime juice (or vinegar)
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
• Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
• For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.

Video

Notes

Ingredients and Substitutions:

• Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!

Storage:

• Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.

 

Nutrition

Calories: 25cal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 139mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg

The post Corn Salsa appeared first on The Recipe Rebel.

This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.

Spring is in the air, and we’re trading our bowls of soup for lighter, fresher eats and treats, including this no bake Key Lime Cheesecake!

No bake cheesecakes are one of my all time favorite desserts (don’t believe me? Check out my epic list of no bake cheesecake recipes over here), because they’re simple to prepare and not as heavy as a baked cheesecake (although you won’t see me turn down cheesecake of any kind!).

This Lemon Cheesecake is another favorite, and this Easy Cheesecake Recipe is a great option if you aren’t craving citrus!

Since I’ve been getting older (it’s inevitable, I guess), my tastes have changed.

I don’t know that I was prepared for it!

I used to have a major sweet tooth, and I still do, but I can’t handle my sugar in quite as concentrated forms as I once could.

You might find me pass up a rich chocolate dessert in favor of something fruity, or opt for a simple cookie instead of a large piece of cake with all the frosting.

So tangy citrus desserts?

This is my thang.

With Easter around the corner, light, fresh and fruity desserts are the perfect treat!

This one has just a few ingredients and no oven required

How to make Key Lime Cheesecake:

1. Start with the crust — I use a simple, no bake graham cracker crust. It’s not too sweet and stays together well thanks to a good amount of glue (i.e. butter).
2. Mix up the filling: start with room temperature cream cheese, and beat it first by itself to prevent any lumps.
3. Add the sugar, lime juice and zest and beat it until smooth.
4. Beat the whipping cream (30-35% and cold) and until stiff peaks form — you want it as thick and as firm as possible.
5. Fold the cream into the cheesecake filling, and then spread into the crust.
6. Chill — this step is crucial! You need to chill at least 6 hours (I try to make it a day in advance if possible).

How to make this Key Lime Cheesecake ahead:

Refrigerator

This is a great dessert for making 1-2 days ahead. Simple cover and store in the refrigerator for up to 2 days before serving (any longer than this, and the crust may begin to become soggy).

Freezer

You can also freeze this recipe, but if you plan to freeze it I recommend eating it at partially frozen or thawing on a cooling rack.

As it thaws completely, the filling can release additional moisture which can make for a soggy crust. To combat this, unwrap your frozen cheesecake and place it on a cooling rack in the fridge to thaw completely.

If you use this method, it will have the perfect consistency!

More no bake cheesecake recipes:

• No Bake Chocolate Cheesecake
• No Bake White Chocolate Raspberry Cheesecake Recipe
• No Bake Peanut Butter Marshmallow Square Cheesecake
• Real Deal No Bake Lemon Cheesecake

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Easy Key Lime Cheesecake

This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 481cal

Author Ashley Fehr

Ingredients

Crust:

• 2 1/2 cups graham crumbs (350)
• 1/2 cup melted unsalted butter

Filling:

• 3 packages full fat cream cheese room temperature (24oz/750g)
• 1 1/2 cups powdered sugar (200 grams)
• 1/4 cup key lime or lime juice (2 limes)
• 1-2 tablespoon key lime or lime zest (2 regular limes) Depending on your tastes
• 1 teaspoon vanilla
• 3/4 cup heavy whipping cream cold, 30-35% fat ONLY
• sweetened whipped cream for garnish

Instructions

• Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add 1 ½ cups sugar, lime juice, lime zest and vanilla and beat until smooth.
• Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
• Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.

Video

Nutrition

Calories: 481cal | Carbohydrates: 31g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 307mg | Potassium: 135mg | Sugar: 20g | Vitamin A: 1360IU | Vitamin C: 2.3mg | Calcium: 89mg | Iron: 0.9mg

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This Christmas Fruit Salad recipe is an easy holiday side dish or dessert! It’s made with red and green fruit which makes it the perfect Christmas recipe for those parties, but also perfect any time of year!

I feel like sometimes fruit salad gets a bad rep.

Like often, it’s just a mish mash of bananas (uh), apples (delicious, but they quickly brown) and a can of some awful fruit cocktail. Let’s reinvent fruit salad!

While I often think of fruit salad as a summer thing (because here in Manitoba it can be difficult to find nice looking fruit anywhere in the dead of winter!), it’s the perfect light and healthy accompaniment to a huge holiday feast or a simple potluck.

Just promise me you’ll skip the bananas.

(P.S. I have nothing against bananas. But if you add them to a fruit salad that’s all you’ll taste).

I wanted to make a holiday version fruit salad because I know how much you already love this Creamy Fruit Salad with vanilla dressing. It’s great with any fruit!

Earlier this year I added this Hawaiian Fruit Salad to the family, and it’s time to bring fruit salad to the Christmas dinner table.

Tips for making this Christmas Fruit Salad:

•  Feel free to load this fruit salad with any red and green fruit you see in the store that looks good. If all else fails, check out the canned or frozen fruit section of the store — just remember to drain any juices or you’ll end up with fruit soup!
• Resist the urge to make it too far in advance. Fruit salad is best made fresh, but the dressing can be made in advance and stored in the refrigerator for a couple of days.
• For a fun presentation, try making layers of red and green fruit in a large glass trifle bowl!
• The dressing on this fruit salad is very thin and mild — it adds a light, tangy sweetness and keeps the fruit looking fresh. If you prefer a thicker dressing, try stirring in a couple tablespoons of vanilla yogurt or pudding.

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Christmas Fruit Salad

This Christmas Fruit Salad recipe is an easy holiday side dish or dessert! It’s made with red and green fruit which makes it the perfect Christmas recipe for those parties, but also perfect any time of year!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 132cal

Author Ashley Fehr

Ingredients

• 1 Granny Smith Apple sliced
• 1 red apple any kind, sliced
• 1 cup green grapes
• 1 cup red grapes
• 2 kiwi peeled and sliced
• 1 cup raspberries
• 1/4 cup pomegranate arils
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon water

Instructions

• Combine all fruit in a glass bowl (be careful not to stir too much or the raspberries will squish!).
• Stir together honey, lime juice and water to make a thin dressing. Drizzle over fruit and stir gently to coat.
• May be covered and refrigerate up to 6 hours before serving.

Nutrition

Calories: 132cal | Carbohydrates: 34g | Protein: 1g | Sodium: 3mg | Potassium: 329mg | Fiber: 4g | Sugar: 26g | Vitamin A: 100IU | Vitamin C: 39.7mg | Calcium: 25mg | Iron: 0.5mg

The post Christmas Fruit Salad recipe appeared first on The Recipe Rebel.

These Fajita Steak Kabobs are made with an easy Mexican inspired marinade and are so easy to make ahead! Store them in the fridge or freezer until ready to cook. Loaded with bell peppers and onions, you can make these steak kebabs from start to finish in 30 MINUTES! With step by step RECIPE VIDEO.

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I was so determined to share more grilling recipes this summer (especially considering how popular these Cheesy Grilled Potatoes were!), and I feel like the summer is just slipping away on me! These Fajita Steak Kabobs are long overdue, but I know you’re going to love them as much as we do!

Steak can be a tricky thing to cook (unless you are a lean, mean, steak grilling machine, but that is not me!). I love to cook steak on skewers because it is easier to manage, cooks more quickly, and there’s less worrying about the outside being overcooked while the inside is not yet cooked to your liking.

The steak is cut into such small pieces that they cook up in just minutes, which means that you can make this dinner recipe in 30 minutes or less! I consider that winning

You can absolutely use whichever veggies you like on here (go for a Steak and Potatoes style like these if that’s your style!), but I wanted to keep these steak kabobs “fajita style”, so I used colorful bell peppers and red onions.

If you wanted, you could even serve them up with rice or warmed flour tortillas for the full fajita experience. Maybe a summery Taco Tuesday?

How to make these Fajita Steak Kabobs:

These Steak Kebabs are easy to adapt to your dietary restrictions or needs:

• These skewers are naturally dairy-free, just be sure to check all of your ingredients.
• These skewers are naturally gluten-free, again, just be sure to check all of your ingredients.
• These steak kabobs obviously aren’t meant to be vegetarian, but you can absolutely use the marinade to make a vegetarian style fajita kabob.
• Choose a good cut of steak, so that you don’t have to worry about it becoming tough on the grill, especially considering the short cook time. I like to use striploin, but if it doesn’t fit your budget you can use a sirloin instead (though I would try to give it a little extra time in the marinade).

How to Make these Steak Kabobs ahead:

There are a few ways you can make these ahead to make your life a little easier around dinner time!

• You can cut the steak into cubes and store in the marinade in the fridge for 12-24 hours if desired.
• You can store the steak cubes in the marinade, in a freezer bag, in the freezer for up to 3 months. Simply remove from the freezer and allow to thaw in the refrigerator overnight before assembling and cooking.
• You can assemble the kabobs and store them, covered, in the refrigerator for up to 12 hours before cooking.

How to make this Steak Kabob Marinade:

The flavor in the marinade really takes these kabobs to the next level! It’s simple to make, so I don’t recommend skipping it, even if you don’t have much time to let it rest. If you’re short on time, simply leave the steak in the marinade while you cut up your other veggies and preheat the grill.

I recommend making the steak marinade right in a large freezer bag to save on dishes. I like to use large freezer bags for marinades because it’s easy to completely coat the meat and massage the flavors right in.

If you prefer not to use plastic bags, you can absolutely use a glass storage dish to prep the marinade and soak the steak cubes. Just be sure to select a dish that is not too big, so that the marinade will cover as much of the meat as possible.

Watch the recipe video for these easy Fajita Steak Kabobs down in the recipe box!

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Fajita Steak Kabobs

These Fajita Steak Kabobs are made with an easy Mexican inspired marinade and are so easy to make ahead! Store them in the fridge or freezer until ready to cook. Loaded with bell peppers and onions, you can make these steak kebabs from start to finish in 30 MINUTES! With step by step RECIPE VIDEO. 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 475cal

Author Ashley Fehr

Ingredients

Fajita Steak Kabob Marinade

• 1/4 cup oil
• 1/4 cup lime juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder

For the kabobs:

• 1 striploin steak cut into cubes
• 2 bell peppers cut into chunks
• 1/2 red onion cut into chunks

Instructions

• In a large ziploc bag or glass container, combine all marinade ingredients.
• Add the steak cubes, stir, seal, and let sit in the refrigerator for at least 1 hour, or up to 24 hours.
• Preheat the grill to medium-high, or about 375-425 degrees F.
• Remove the steak from the marinade, and thread onto a skewer, alternating with bell peppers and onions.
• Grill kabobs for 5-6 minute on each side, until desired doneness is reached. Whatever you do, don’t overcook!
• Serve immediately with rice or flour tortillas if desired.

Video

Notes

It’s difficult to calculate the nutrition information for a recipe like this because most of the marinade is discarded and will not be consumed. Please keep that in mind.

Nutrition

Calories: 475cal | Carbohydrates: 15g | Protein: 25g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1055mg | Potassium: 787mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4320IU | Vitamin C: 159.5mg | Calcium: 66mg | Iron: 3.6mg

The post Fajita Steak Kabobs + VIDEO (with marinade) appeared first on The Recipe Rebel.

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The weather is getting warmer and I am craving all the fresh, light, summery food! Fruit salad is one of those things that can be overlooked at a summer cookout, but since I am not a green-leafy-salad-eater (notice there’s no salad category around here??), I appreciate when fruit salad makes an appearance

Last Spring I shared this Creamy Fruit Salad with Homemade Vanilla Dressing, and I loaded it up with all my favorite fruit and a creamy custard fruit salad dressing.

If you’ve ever had a Mountain of Fruit Waffle at Cora’s, this is like that, minus the waffle They do make some pretty incredible waffles, and the combo is ridiculously good. If you ever have leftover fruit salad, I bet it would make an awesome waffle topping for brunch the next morning.

This time, I wanted to stick closer to a theme with my fruit (sometimes when you get too many different kinds all in one bowl flavors get a little muddled), and I love the fresh, tropical flavors in this Hawaiian Fruit Salad.

Because I love pineapple in everything, as I hope you do, too! If you’re looking for some savory pineapple recipes, check out these Hawaiian Chicken Burgers, Hawaiian Ham and Pineapple Skewers or this Hawaiian Chicken from my friend Holly.

It would be hard for me to choose a favorite!

How to make Hawaiian Fruit Salad with substitutions:

• This fruit salad recipe is naturally gluten-free, but double check all of your packages to be sure.
• This Hawaiian fruit salad recipe can easily be made dairy-free by swapping out the regular yogurt for your favorite variety of dairy-free yogurt.
• Feel free to mix up the fruit you use for this salad — almost any fruit will go well with this dressing! I chose fruit that I think is most “Hawaiian” (not that I am Hawaiian or know anything about Hawaiian culture).

This Hawaiian Fruit Salad Dressing:

For this fruit salad recipe, I used a Honey Lime Yogurt dressing with added coconut extract. You can definitely mix this up, and use flavored yogurt, or different extracts, or skip the yogurt altogether and make more of a glaze.

The important thing to note is that thick creamy fruit salad dressing recipes don’t sit well when combined with the fruit. The juices that are released from the fruit water down the dressing and make it thin and not very appealing.

How to make Fruit Salad ahead:

Fruit salad is best made just an hour or two before you’re going to serve it — there’s really no way around that!

If you need to prep this Hawaiian fruit salad ahead, here’s what you can do:

• Chop the pineapple, the mangoes, the kiwi, and drain your mandarin oranges. Store in separate, small containers in the refrigerator. Store up to 2 days in advance.
• Stir together your dressing ingredients, and refrigerate up to 2 days in advance.
• Slice your bananas, and stir everything together just before serving.

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Hawaiian Fruit Salad with Honey Lime Yogurt Dressing

This Hawaiian Fruit Salad recipe is full of tropical flavors and a honey lime yogurt dressing with hints of coconut! Loaded with pineapple, bananas, mango, oranges and kiwi, it’s the perfect side or dessert for any summer meal! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 128cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple chopped
• 1 cup bananas thickly sliced
• 1 cup mango chopped
• 1 cup kiwi sliced
• 1 cup mandarin oranges canned, drained

Honey Lime Yogurt Dressing

• 1/4 cup plain low fat Greek yogurt
• 2 tablespoons liquid honey
• 2 tablespoons pineapple juice
• 1/4 teaspoon coconut extract to taste
• zest from ½ a lime (optional, to taste)

Instructions

• Add all fruit to a large bowl.
• In a small bowl, whisk together yogurt, honey, pineapple juice, coconut extract and lime zest if desired. Start small with the extract and lime zest, and add and adjust as needed to suit your tastes. 
• Drizzle over fruit in bowl, and stir gently to combine. Refrigerate for 1-2 hours or serve immediately (it will be best if the fruit and dressing is chilled).

Video

Nutrition

Calories: 128cal | Carbohydrates: 31g | Protein: 2g | Sodium: 5mg | Potassium: 374mg | Fiber: 3g | Sugar: 23g | Vitamin A: 585IU | Vitamin C: 62.9mg | Calcium: 40mg | Iron: 0.4mg

The post Hawaiian Fruit Salad Recipe appeared first on The Recipe Rebel.

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Happy weekend friends!

I am so, so excited to be sharing this recipe with you today. This Key Lime Pie recipe (nearly no bake!) is from the cookbook All The Sweet Things by Renée Kohlman of the blog Sweetsugarbean.

Is it strange that I have never actually made a key lime pie, in spite of my infatuation with citrus? As soon as I saw the recipe I knew it had to happen, and I love that it’s a less finicky version (no eggs, no baking the filling). It is the perfect mix of creamy and sweet and tart and it is absolutely going to become a regular thing here!

This book is literally filled with all the sweet treats you could ever imagine — next on my to-try list are the Sticky Toffee Cookies, Brown Butter Buttermilk Banana Bread (have you ever heard of a more incredible thing?!?), and the Mocha Bundt Cake with Dark Chocolate Ganache.

But what I love most of all is Renée’s openness and willingness to share: about herself, about her family, about her past trials and successes. This is not just another cookbook — it’s filled with stories of love and tears and laughter and when I open it I just get the urge to grab my girls and run right into the kitchen to bake (which we did, in fact, just yesterday, and I will be vacuuming sugar and flour off the flour for some time but I swear it’s worth it).

Because I’m also a prairie girl, and cooking and baking was a big part of our family as well growing up (as were saskatoons, and I pity anyone who has never had them!), I know this is going to be a book I treasure for a long time. I only hope that I can soak up every second I have with my girls at home and fill them with just as many memories and stories of being in the kitchen together to carry with them (next up: those Sticky Toffee Cookies!).

Tips and Tricks for Making this Key Lime Pie:

• I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
• I tried — I really did  — but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 to yield ½ cup lime juice.

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(Almost) No Bake Key Lime Pie with Chocolate Cookie Crust

This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It’s a smooth, creamy, no fuss dessert perfect for summer or winter. Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 8 slices

Calories 325cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups chocolate cookie crumbs no filling
• 1/4 cup + 2 tablespoons unsalted butter melted and cooled
• 3 tablespoons granulated sugar

Key Lime Filling:

• 3/4 cup cream cheese, softened 6oz
• 2 tablespoons granulated sugar
• 1 10 oz can sweetened condensed milk
• 1/2 cup heavy cream 35%
• 1/2 cup fresh key lime juice about 15 key limes
• 1/3 cup sour cream
• 1 tablespoon lime zest

Instructions

• Preheat oven to 375 F. Place the rack in the lower third of the oven.
• In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don’t, add 1 TBSP water at a time until they do.
• Press the crumbs into the bottom and up the sides of a 9″ pie plate and bake for 8-10 minutes, until it is dry and fragrant.
• Remove crust and let it cool completely.
• Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
• Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
• Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.

Nutrition

Calories: 325cal | Carbohydrates: 26g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 97mg | Sugar: 14g | Vitamin A: 685IU | Vitamin C: 4.8mg | Calcium: 58mg

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This Mango Salsa is the BEST salsa I’ve ever had! Perfect on chicken tacos or straight out of the jar A little sweet and a little spicy!

So there’s a bit of a story here.

My oldest girl’s 4th birthday was at the end of May. Since my kids still go to bed pretty early, we usually have the family over for supper to celebrate so we can wrap things up pretty early.

For her birthday this year, we did a big taco spread with chicken and beef, hard and soft taco shells, tortilla chips and — just to mix things up — I bought a jar of Newman’s Own Mango Salsa.

Before I had even had a chance to eat anything the family was raving over the mango salsa!

Everyone seemed to really love it, and I did too once I got a chance to try it. It is seriously the BEST salsa! And if you’re actually too lazy to make Mango Salsa, you could go and buy a jar of Newman’s Own and it would be almost as good.

BUT, I am going to have a garden full of tomatoes and hopefully peppers so I thought I’d better do some experimenting and make my own version.

This was a labor of love. I experimented a lot with varying amounts of ingredients, and in the end I couldn’t get the recipe as close to Newman’s Own as I would have liked, but it’s a really awesome salsa with a sweet, fruity twist that we love!

There are a lot of fresh mango salsa recipes out there, but I actually prefer a cooked salsa.

And this way it’s easy to make ahead and freeze for later!

Canning Mango Salsa:

Because I’m not a canning expert and the recipe is 100% my own creation, I don’t recommend canning it as I can’t ensure a safe pH level.

If you want to freeze it, simply scoop some into freezer bags, seal, and lay flat — this way it thaws quickly when you need it!

It does last a couple of weeks in the fridge just fine, and I know once you taste it you won’t be able to leave it alone! It’ll be gone before you know it

Tips for freezing Mango Salsa:

• You’re going to want some good quality freezer bags to store this salsa for later — don’t simply use regular sandwich bags!
• If you prefer to freeze it in something you can keep serve it from, check out these plastic freezer jars — they are one of my new favorite things for preserving summer produce! They’re perfect for jam too.

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Mango Salsa

This is the BEST salsa I’ve ever had! We like it best on chicken tacos or straight out of the jar ? Filled with mangoes, tomatoes and bell peppers it freezes perfectly so you can make a bunch and save for later.

Course Appetizer, Sauces and Condiments

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 48

Calories 19cal

Author Ashley Fehr

Ingredients

• 3 large tomatoes diced
• 4 mangoes diced
• 1 red bell pepper diced
• 1/2 diced red onion
• 1 cup water
• 1 can tomato paste 156 mL
• 1/2 cup brown sugar
• 1/2-1 jalalpeno* seeded and finely diced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon cilantro chopped

Instructions

• Add all ingredients to a large pot.
• Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
• Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use (I recommend using freezer bags and laying them flat to freeze).

Video

Notes

*I use ½ of one seeded jalapeno pepper for my salsa, but if you like more spice feel free to throw in the whole pepper! If you add the seeds, it will have even more spice.

Nutrition

Calories: 19cal | Carbohydrates: 4g | Sodium: 51mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 9.4mg | Calcium: 4mg | Iron: 0.1mg

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So my almost-4-year-old has sworn off of chicken and turkey since Thanksgiving.

It’s the strangest thing, and we are the kinds of parents who make her eat whatever we’re eating, or at least try it if it’s something really spicy or is more of an acquired taste. But even so, it’s hard enough getting through dinner time with a 1 year old and an almost-4-year-old without any extra, shall we say, “preferences”.

Any time I’m cooking chicken or turkey, unless it’s ground or shredded until she can’t actually tell what it is, I fully expect there to be a colossal fight at dinner time.

But I made these quesadillas for this month’s 30 Minute Thursday (where friends and I bring you all the 30 minute meals you need for your busy life, like this One Pot Chicken Chow Mein, Pizza Pitas, and this 20 Minute Ham and Pineapple Rice), and I finished photographing them a bit earlier than normal (i.e., before the husband is home from work, and sitting at the table, anxiously watching the clock and wondering if he should make himself a sandwich so he can eat before he has to go back), so I decided to polish one off before he got there.

Sure enough, when the kids know you’re in the kitchen eating something you’re never alone for very long. In come the girls, demanding to also be fed. The almost-4-year-old takes a bite and exclaims how good it is, and comes back for more.

There is no fight when we sit down for lunch.

There’s no weird, crinkly faces when she sees what we’re eating (and as you can see, there are pretty obvious large pieces of chicken in the quesadillas!). And when she’s almost polished hers off she says, “it’s so good with just chicken in it”, because she’s eaten all of her peppers and onions already.

These quesadillas are so easy and pack a citrusy punch from the lime, but the spices are mild. If you like things spicy, feel free to drizzle some sriracha on them or add some cayenne pepper when they’re sauteeing. They are a great 27 minute (yes, I timed myself!) meal, including slicing and shredding, that the whole family will indeed love!

To make ahead: you can easily cook up the filling when you’re doing your meal prep for the week, and then just stuff and heat for a quick, 5 or 10 minute meal later on!

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Honey Lime Chicken Quesadillas: 30 Minute Thursday

Honey Lime Chicken Quesadillas are filled with chicken, peppers, onions and cheese and are the perfect easy weeknight or summer meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 2

Calories 515cal

Author Ashley Fehr

Ingredients

• 2 large whole wheat tortillas about 10″
• 1 tablespoon canola oil
• 1 chicken breast thinly sliced
• 1/2 red pepper thinly sliced
• 1/2 red onion thinly sliced
• juice and zest of 1 lime about ¼ cup juice
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1 cup shredded cheese

Instructions

• In a large skillet, heat canola oil over medium high heat. Cook chicken for 1-2 minutes per side, until lightly browned on the outside. Add peppers and onion and cook for 2-3 minutes until tender-crisp. Combine lime juice, zest, garlic, honey, paprika and salt and pour into the pan, cooking another 2-3 minutes until chicken is completely cooked.
• Remove chicken, peppers and onions from the pan with a slotted spoon and wipe out pan. Return to the stove and heat over medium high heat.
• Spray the pan with non-stick spray and add one tortilla to the pan. Sprinkle half with cheese, spread with half of the chicken, peppers and onions. Fold over, cook 2-3 minutes until golden brown, then flip and cook another 2-3 minutes until golden brown.
• Repeat with remaining ingredients to make second quesadilla. Slice each tortilla into 2-4 wedges.

Nutrition

Calories: 515cal | Carbohydrates: 46g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 851mg | Potassium: 354mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1435IU | Vitamin C: 41.5mg | Calcium: 371mg | Iron: 1.7mg

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So….. I know you’re not going to believe this but Mexican food is actually not my favorite.

To clarify, I fell in love with Real Mexican Food down in Real Mexico at the same time I fell out of love with what we call Mexican food here. I’m sure Mexican food varies by region, but once I tried Mexican food while I was on a house-building mission in Mexico, my life was never the same.

So while I know that most people go nuts for tacos, tostadas, burritos, etc., I normally don’t. It’s not that I dislike Mexican food, it’s just that nothing I have ever found has come close.

NOW. I do like tropical flavors in pretty much anything, so Hawaiian Mexican fusion is totally my thing. I LOVE pineapple.

I love pineapple on pizza, in rice, in my dessert, in my meatballs, and in my barbecue sauce. I feel like an obsession is building, to be honest. I can’t get enough!

And now that Spring is here, I am craving all things bright, fruity and tropical! I was debating baking these tacos or not, and there really is no reason that you can’t just make them the normal way without baking. I was racking my brain trying to decide which would be more desirable to the masses, baked, or not baked? Since everything is cooked beforehand, there is no reason you can’t just shove the filling in and eat, except maybe that your cheese won’t be melted.

There are a couple reasons why I love baked tacos:

• You can make a bunch at once and it’s super easy for a crowd to grab and go at a party, gathering, or just a family dinner.
• When the cheese melts it really sinks into the meat and secures it and keeps it from falling all over you while you eat it! This is a big selling feature for me, because especially with hard taco shells, which are crumbly to begin with.

A few tips:

• I stuffed these with my Slow Cooker Coconut Chicken, and I highly recommend doing that. If you’re making the chicken just for the tacos, you can skip the Sweet and Spicy Sauce altogether. If you want to make extra chicken for the tacos, perfect! Two meals in one! Just set aside a couple chicken breasts for your tacos on the first night.
• You can also use this Crockpot Shredded Chicken or Instant Pot Shredded Chicken to fill them — they’re perfect for meal prep!
• If you’re making these in the summer, you could easily stack them in a foil pan and heat them on the barbecue to keep your kitchen cool!

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Baked Hawaiian Chicken Tacos with Pineapple Salsa

These Baked Hawaiian Chicken Tacos are perfect for game day or any gathering because you can serve a whole bunch at once! Stuffed with slow cooker coconut chicken, baked, then topped with an easy homemade pineapple salsa!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 tacos

Calories 153cal

Author Ashley Fehr

Ingredients

• 6 hard corn taco shells
• 1 chicken breast chopped (Slow Cooker Coconut Chicken) — see notes above
• 1 cup shredded cheese
• 1 cup diced fresh pineapple
• 1/3 cup finely diced red pepper
• 1/3 cup finely diced tomato drained of juices
• 1 green onion sliced
• zest of 1 lime
• 1 tablespoon lime juice
• drizzle of honey if desired
• pinch of salt
• Taco toppings as desired: tomato salsa sour cream, cilantro, etc.

Instructions

• Preheat oven to 400 degrees F and line up taco shells in an 8×8″ pan so that they are snug and standing upright.
• Divide chicken between the taco shells. Sprinkle cheese on top and bake for 15 minutes or until cheese is melted and chicken is heated through.
• While the tacos are baking, prepare your salsa: combine pineapple, red pepper, tomato, green onion, lime zest and juice in a medium bowl. Add a drizzle of honey if desired and salt to taste.
• Serve tacos with pineapple salsa and desired taco toppings!

Notes

*Because baked tacos don’t keep well, I didn’t want to make a huge batch. The recipe is easily double for a 9×13″ pan if you need.

Nutrition

Calories: 153cal | Carbohydrates: 12g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 169mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 26.2mg | Calcium: 109mg | Iron: 0.5mg

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