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.

Easy Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they’re topped with frosting for a deliciously decadent breakfast perfect for the whole family!

For more Christmas breakfast ideas, check out my Easy French Toast Recipe, Lemon Blueberry Cream Cheese Coffee Cake recipe and the BEST Cinnamon Buns Recipe.

It’s hard to go wrong with a warm breakfast casserole and a good cup of coffee!

This easy Cinnamon Roll Casserole recipe makes a breakfast treat that combines the gooey goodness of traditional cinnamon rolls with the simplicity of a breakfast casserole dish.

It’s perfect for an easy Christmas morning breakfast or weekend brunch, or even dessert.

This dish is a cinnamon roll twist on my French Toast Casserole, so it’s a kind of Cinnamon Roll French Toast Casserole!

One dish will feed up to 8 people, so it’s perfect for the entire family at holiday gatherings – I know it’ll become a family favorite.

For even more ideas, check out my 45+ Christmas Breakfast Ideas!

Ingredients Needed:

• Cinnamon Rolls: refrigerated tubes of cinnamon rolls are best for this recipe, providing the foundation of this dish.
• Salted Butter: to bring a rich, buttery flavor to the casserole.
• Milk: any kind will work, including non-dairy milk.
• Pure Maple Syrup: adds sweetness and an amazing maple flavor to the dish. You could use another sugar if you do not enjoy the flavor of maple syrup.
• Eggs: to bind the casserole together.
• Vanilla Extract: adds a hint of aromatic sweetness to the syrup mixture.
• Cinnamon: added cinnamon makes this casserole extra spiced and festive.

How to Make Cinnamon Roll Breakfast Casserole

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

1. Prepare equipment: Preheat the oven, coat the bottom of your baking dish with nonstick spray, and pour in the melted butter.
2. Chop cinnamon rolls: Cut the cinnamon rolls into 4 pieces each.

3. Add rolls to dish: Put the pieces of cinnamon roll into the dish in a single layer.
4. Make syrup mixture: Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon.

5. Pour mixture into dish: Pour the mixture over the cinnamon roll pieces in the dish.
6. Bake and add frosting: Bake until light golden brown and puffed. Let it cool, add the packaged frosting on top, and serve.

How do I store Cinnamon Roll Breakfast Bake?

Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3–4 days.

Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.

Can I freeze Cinnamon Roll Casserole?

For longer storage, you can freeze the casserole either before or after baking it.

Wrap the dish in plastic wrap to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

Tips and Notes

• Prep it ahead of time: You can prepare the casserole and cover it in plastic wrap, then refrigerate it overnight. It’s perfect for those wanting to do the prep work the night before and bake it fresh the next morning.
• Bake it properly: To get that perfect golden brown top to the casserole, make sure your oven temperature is correct. Overbaking can cause the casserole to dry out while underbaking might leave the center too gooey. Aim for a light golden brown and puffy appearance.

Cinnamon Roll Casserole Variations

• Orange Roll Casserole: Add the zest and juice of one orange to the egg mixture for an orange twist!
• Use another topping. You can top this casserole with a Vanilla Buttercream Frosting, or Whipped Creamif you prefer extra decadence!

Serving Suggestions

This casserole pairs beautifully with a side of fresh fruit. Try a selection of your favorite fresh berries or sliced bananas. The natural sweetness and tartness of fruits will balance the richness of the casserole.

It’s perfect with a cup of coffee or try my Cold Brew Coffee or Caramel Frappuccino for a cool coffee drink instead.

I love to serve something sweet with something savory at breakfast, so I love to add this Air Fryer Bacon (or cook your Bacon in the Oven) or these Breakfast Potatoes to the table.

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Easy Cinnamon Roll Casserole (7 ingredients!)

Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they're topped with frosting for a delciously decadent breakfast perfect for the whole family!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each — 351 grams or 12 oz)
• ¼ cup salted butter (melted)
• ¾ cup milk
• ½ cup pure maple syrup
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly spray a 9×13″ baking dish with nonstick spray. Pour in melted butter (or place the stick of butter in the pan in the oven to melt).
• Remove cinnamon rolls from the package, reserving frosting for later.
• Cut cinnamon rolls into 3/4″ pieces and place in the prepared baking dish.
• Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon, and pour the mixture over the cinnamon roll pieces in the dish.
• Bake the casserole for 25–35 minutes until light golden brown and puffed.
• Let cool for 10–15 minutes, then drizzle the top of the casserole with package frosting and serve.

Notes

Ingredients and Substitutions:

• Cinnamon Rolls: any store-bought canned cinnamon rolls that are refrigerated and unbaked will work here. If you have a preferred brand, such as Pillsbury Cinnamon Rolls, go for it. It’s a fun way to jazz up something and make it your own!
• Milk: any kind of milk or cream will work, even non-dairy. The cream will have a richer flavor.
• Maple syrup: you can use honey or brown sugar in place of the maple syrup if you do not enjoy the flavor.

Storage

• Store: Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.
• Freeze: For longer storage, you can freeze the casserole either before or after baking it. Wrap the dish in plastic wrap, to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

 

Nutrition

Calories: 470cal | Carbohydrates: 61g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 747mg | Potassium: 116mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 341IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 2mg

The post Easy Cinnamon Roll Casserole recipe (7 ingredients!) appeared first on The Recipe Rebel.

These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

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

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

Maple Glazed Chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that’s perfect for summer grilling! An easy and flavorful way to make grilled chicken drumsticks!

We are gearing up for summer over here and one of the things we love to do is cook and eat outside!

These grilled chicken drumsticks are one of our favorites because they are so easy to make.

I LOVE a sweet and sticky glaze, so decided on this combination of maple syrup and chili sauce because it has the perfect blend of sweet and spicy.

I also love the simple ingredient list: maple syrup, chili sauce, vinegar, garlic, salt, and chicken. I already had everything I needed in my pantry, so that was another win. Simple is where it’s at these days!

Try my Homemade Sweet Chili Grilled Chicken, this Sweet & Spicy Coconut Grilled Chicken, or any of these amazing Grilled Chicken Recipes for more grilling inspiration.

Got more drumsticks? Try these Baked Chicken Drumsticks or these Air Fryer Chicken Legs next!

Ingredients Needed:

• Chicken: I used chicken drumsticks for this recipe. You can cook it with the skin or without, it’ll work and taste amazing either way. You could use chicken thighs too for similar results.
• Maple Syrup: a good quality, pure maple syrup will give you the best of the classic warm sweet flavor!
• Chili Sauce: chili sauce is a seasoned tomato sauce with extra kick! Do not mistake it for hot sauce.
• Apple Cider Vinegar: adds extra tang and makes the chicken super tender.
• Garlic: freshly minced garlic will give you the best flavor.
• Salt: use to enhance all the flavors.

How to Make Maple Glazed Chicken Drumsticks

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

1. Make marinade in bag. Combine maple syrup, chili sauce, apple cider vinegar, minced garlic, and salt in a large resealable plastic bag or a large Ziploc bag.
2. Put chicken in bag. Add the chicken drumsticks to the bag with the sauce in it.
3. Marinate chicken and make glaze. Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate. Make the thickened glaze.
4. Grill and glaze. Cook the chicken, turning it every so often until done. Remove from the grill and brush the cooked chicken with the glaze before serving. 

Maple Glazed Chicken Drumsticks FAQs

Tips and Notes

• Paper towel to serve. Serve these sticky chicken drumsticks with a small bowl of water on the table with paper towels, or some kind of wet wipes, because they can get messy!
• Aluminum foil. You can cook the chicken on top of tin foil sprayed with non-stick on both sides, or directly on the grill. I actually found that the chicken didn’t stick to the grill either way. Chicken cooked directly on the grill will char much more quickly, but it will also get those great grill marks!
• Grilling on Foil. If you grill the drumsticks on foil, you can move them to cook directly on the grill to get a bit of caramelization on them.
• Grilling directly on the grill. If you grill directly onto the grill, you’ll want to move them to indirect heat once they are charred so they don’t burn. The sugary nature of the marinade makes it prone to burning, so be careful to watch your chicken as it cooks.
• Skin. You can cook drumsticks with the chicken on or off, this chicken recipe tastes amazing both ways. If you like a crispier outer with a bit of extra texture, then leave the skin on. If you prefer skinless pieces, then you can buy them skinless from the grocery store, or just pull the skin off before marinating them.
• Slice to marinate. You can make a long incision in the thickest part of the meat before marinating it to allow the marinade to seep into the chicken for a deeper flavor.

Maple Glazed Chicken Drumsticks Variations

• Mix up the seasoning. Use different seasonings depending on your flavor preferences. Cajun, paprika, turmeric, chili, and cumin are all great spices for chicken for this marinade to give a sweet and spicy flavor. You can also use a store-bought chicken spice mix if you like.
• Herbs. You can use dried herbs in the marinade as well if you like. Marjoram, oregano, cilantro, or parsley would work well.
• Garnish. Garnish with freshly chopped cilantro or finely chopped green onions for an added burst of freshness.

Serving Suggestions

Serve Maple Glazed Chicken Drumsticks with pretty much any BBQ side to make an amazing BBQ spread. Check out my list of The Best BBQ Sides for Summer for ideas.

Some of my favorite BBQ sides are Grilled Potatoes in Foil, Maple Bacon Baked Beans, Corn on the Cob, and my Homemade Coleslaw!

A BBQ isn’t complete without a refreshing drink, so try my Strawberry Lemonade, this Easy Homemade Pink Lemonade or this Berry Lime Slush Recipe for something extra tasty!

More Easy Grilled Chicken Recipes

Dinner

Hawaiian Chicken Recipe

Dinner

Greek Chicken Marinade

Dinner

Maple Glazed Chicken Drumsticks

Dinner

Grilled Chicken Recipes

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Maple Glazed Chicken Drumsticks

Maple Glazed chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that's perfect for summer grilling! They are always a big hit!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 8-12 chicken drumsticks
• ½ cup + ¼ cup maple syrup divided
• ½ cup + ¼ cup chili sauce divided
• ¼ cup + ⅛cup apple cider vinegar
• 1 tsp + ½tsp minced garlic divided
• salt

US Customary – Metric

Instructions

• Add chicken drumsticks to a large resealable plastic bag (skin on or off as desired). Combine ½ cup maple syrup, ½ cup chili sauce, ¼ cup apple cider vinegar, 1 tsp minced garlic, and salt. Pour over drumsticks into a bag. You can also do this in a large bowl, and stir to coat, but it is easiest in a bag.
• Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate for 2-8 hours (I marinated mine for just a couple of hours).
• Preheat grill to about 400 degrees F (I had 2 sides on, and one side off so I could move them to indirect heat if need be). Either grease the grill with oil or non-stick or spray a piece of tin foil with non-stick spray and place it on the grill over the heat (*see post for additional explanation). Place drumsticks on the grill, and cook, turning every so often, for 20-25 minutes or until meat starts to fall away from the bone. Keep an eye on them so they don’t burn! Move to indirect heat if need be.
• While drumsticks are cooking (or you can do this ahead of time if you need to), combine ¼ cup maple syrup, ¼ cup chili sauce, ⅛ cup apple cider vinegar, and ½ tsp minced garlic in a small pot. Bring to a low simmer over medium heat and cook, stirring often, until reduced and thickened (about 10-15 minutes). Turn off the heat and keep warm until the chicken is done.
• Brush drumsticks with thickened glaze before serving.
• Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Notes

Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Freeze: Maple glazed chicken drumsticks can be frozen after cooking them very easily. I’d recommend removing the meat from the bone and shredding the chicken. Put the shredded chicken in a Ziploc bag, and store it in the freezer for up to 1 month. Defrost overnight in the refrigerator and reheat in the microwave or on top of foil on the grill.

 

Nutrition

Calories: 353cal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 557mg | Potassium: 529mg | Fiber: 1g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

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

I wish you could understand just how long I’ve been dreaming of making these doughnuts. Ever since I made my Baked Lemon Blueberry Doughnuts I’ve been dreaming up other flavors!

But I waited until fall, because I also had about 1,839 kinds of ice cream I wanted to make. Finally, I can share this incredible recipe.

You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life? That was me during every single bite of these doughnuts.

Soft, fluffy doughnuts loaded with pieces of juicy apple, topped with crunchy brown sugar streusel, and a super sweet maple glaze? It doesn’t get better than that.

If you love everything apple crisp, you should check out these Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Apple Crisp Cheesecakes and Apple Crisp Blondies too!

Ingredients Needed:

• Granulated Sugar: doughnuts without sugar? I don’t think so!
• Unsalted Butter and Oil: a combination of oil and melted butter gives the doughnuts so much buttery flavor and a perfectly moist texture. Use canola or vegetable oil for the most neutral flavor.
• Eggs: helps the doughnuts hold their shape.
• Vanilla Extract: adds flavor depth.
• Buttermilk: the acidity in buttermilk makes the doughnuts extra soft and tender.
• Baking Powder and Baking Soda: keeps the doughnuts light and fluffy.
• Cinnamon: adds a touch of sweet spice to the doughnuts.
• Salt: cuts the sweetness.
• All-Purpose Flour: gives the doughnuts their structure.
• Apple: any apple will work, but I love a firm, tart apple like Granny Smith, Pink Lady, or Honeycrisp.
• Streusel Topping: our simple streusel topping is made with oats, cold butter, flour, brown sugar, and cinnamon.
• Glaze: we’re finishing the donuts off with a simple glaze made up of melted butter, maple syrup, and icing sugar.

How to Make Apple Crisp Donuts

These delicious baked donuts are ready in a total of 33 minutes!

1. Wet ingredients: In a bowl, mix together sugar, butter, and oil until smooth. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk again until smooth.
2. Add the flour. Mix only until just combined, then finish by gently stirring in the apples.
3. Put together the streusel: In a separate bowl, combine oats, butter, flour, brown sugar, and cinnamon.
4. Pipe the batter: Spoon them batter into a piping bag, then pipe it around each doughnut hole in a greased doughnut pan. Press crumbles of streusel into the top of the batter.
5. Bake: Bake the donuts until a toothpick comes out clean. Let them cool for 10 minutes, then remove them from the pan and cool them completely.
6. Add the glaze: In a bowl, combine butter, maple syrup, and powdered sugar. Drizzle over the cooled donuts, let it set for a bit, then dig in.

Baked Apple Crisp Doughnuts FAQs

Tips and Notes

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• The batter will be thick! So don’t worry. If it seems too thick, you’re probably doing it right.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

More apple recipes you’ll love!

Breakfast

Apple Crisp Pancakes

Desserts

Apple Spice Cake

Cake and cupcakes

Praline-Glazed Apple Bundt Cake

Breakfast

Cinnamon Apple Muffins Recipe

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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

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

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 14 donuts

Calories 216cal

Author Ashley Fehr

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ cup canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (see how to make buttermilk here)
• 1 ½ tsp baking powder
• ½ teaspoon cinnamon
• ¼ tsp baking soda
• ½ tsp salt
• 2 ⅔ all-purpose flour
• ¾-1 cup peeled, shredded apples (1 apple)

Streusel

• ½ cup large oats
• 2 tablespoons butter cold
• 2 tablespoons flour
• ¼ cup brown sugar packed
• ½ tsp cinnamon

Glaze

• 1 tbsp butter melted
• 2 tbsp pure maple syrup
• ¾ cup powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
• In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
• Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
• Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

• Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
• Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
• Press crumbles of streusel into the top of the batter (my tops were pretty much completely covered!).
• Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). Let cool 10 minutes before removing from the doughnut pan to cool completely.

Make the glaze:

• Combine butter, maple syrup and powdered sugar with a whisk until smooth (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

 

Tips:

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

 

Storing:

Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, add the glaze, then serve.

Nutrition

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

The post Baked Maple Glazed Apple Crisp Doughnuts (Donuts) appeared first on The Recipe Rebel.

These Maple Glazed Apple Crisp Cinnamon Buns are stuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They’re the ultimate cinnamon roll for fall!

Does anyone else think that apple crisp is maybe the best fall dessert ever? I know I love a warm bowl of apple crisp on a cool, crisp day. But you know what I also now love on a cool, crisp day? One of these Maple Glazed Apple Crisp Cinnamon Buns.

This cinnamon bun recipe could not be easier or more perfect for fall. These buns are rolled up with a sweet apple filling, topped with a perfect crisp topping, and drizzled with a sweet glaze.

This recipe is an old favorite made new and exciting!

Love apple crisp for breakfast? Try my Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts or Apple Crisp Pancakes!

Ingredients Needed:

Bun Dough

• Milk: start with warm milk to activate the yeast. I microwave mine for 30-45 seconds and the temperature is perfect.
• Butter: melted to add moisture and buttery flavor to the dough.
• Granulated Sugar: adds a touch of sweetness.
• Eggs: binds the dough and creates an ultra soft texture.
• Instant Yeast: keeps the rise time to a minimum but still yields soft, fluffy dough. If you use active dry yeast, you may have to let rise a little longer.
• Salt: enhances the flavor in the bun dough.
• All-Purpose Flour: gives the dough its structure.

Streusel

• Oats: large old-fashioned oats create a delicious crispy topping for the buns.
• Brown Sugar: you’ll need ½ cup of brown sugar, packed so the streusel is nice and sweet!
• Butter: the butter helps hold the streusel topping together.
• Flour: just use regular all-purpose flour.
• Cinnamon: adds a touch of warm sweetness to the topping.

Cinnamon Buns

• Butter: coating the dough in softened butter adds more buttery flavor and helps the cinnamon and sugar stick.
• Brown Sugar and Cinnamon: coats the inside of the rolled up dough for the best flavor.
• Apple: you’ll need one peeled and very finely diced apple.

Glaze

• Powdered Icing Sugar: sweetens and thickens the glaze.
• Butter: thins the glaze and adds delicious buttery flavor.
• Maple Syrup: gives the glaze warm sweetness and creates a thinner texture perfect for drizzling.

How to Make Apple Crisp Cinnamon Buns

This cinnamon buns require a little bit of hands-on time, but they’re still super simple—and so worth it!

1. Make the dough: In a stand mixer, combine milk, butter, sugar, eggs, yeast, and salt. Beat until combined, then slowly add in flour. Oil the top of the dough, turn to coat, then cover and place in a warm spot to rise for 1 hour.
2. Make the streusel: In a bowl, mix together oats, brown sugar, butter, flour, and cinnamon.
3. Roll the dough: On a clean surface, roll the dough out into a large rectangle. Top with softened butter, then sprinkle with brown sugar and cinnamon. Add on the diced apples, then roll the dough up. Pinch the ends together to fasten.
4. Assemble the buns: Slice the dough roll into pieces about 1-1.5″ thick, then place them into two 9×13″ pans. Sprinkle with streusel, then cover with plastic wrap and let them rise in a warm place for 45 minutes.
5. Bake: Remove the plastic wrap, then bake the buns at 350ºF until light golden-brown.
6. Add the glaze: In a bowl, mix together the glaze ingredients. Drizzle the glaze over the buns, then cool slightly and serve.

FAQs for Homemade Cinnamon Buns

Tips and Notes

• Pack the brown sugar. The sweeter the better, right?!
• Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
• Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
• Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.
• You’ll know the buns are done when they are light golden-brown all over.
• Make extra. This cinnamon bun recipe uses my regular bun dough recipe, so I like to make a double batch and make some plain buns along with the cinnamon buns. The homemade buns are perfect for dipping in any of your favorite soup recipes, which is also perfect for fall!

More Apple Crisp-Inspired Recipes to Try

Desserts

Maple-Glazed Apple Crisp Cookies

Desserts

Apple Crisp Blondies

Breakfast

Apple Crisp Smoothie

Desserts

Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

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Maple Glazed Apple Crisp Cinnamon Buns

These Maple Glazed Apple Crisp Cinnamon Buns are stuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They're the ultimate cinnamon roll for fall!

Course Bread and Baked Goods

Cuisine American

Prep Time 1 hour hour

Cook Time 22 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 18 buns

Calories 326cal

Author Ashley Fehr

Ingredients

Bun dough:

• 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
• ½ cup melted butter
• ¼ cup granulated sugar
• 2 eggs
• 3 teaspoons instant yeast
• ¾ teaspoon salt
• 4 cups all-purpose flour

Streusel:

• ¾ cup large oats
• ½ cup brown sugar packed
• ¼ cup butter
• ¼ cup flour
• ½ tsp cinnamon

Apple Crisp Cinnamon Buns

• ¼ cup butter softened
• ½ cup packed brown sugar
• 2 teaspoons cinnamon
• 1 apple peeled and very finely diced

Glaze:

• ¾ cup powdered icing sugar
• 1 tablespoon melted butter
• 2 tablespoons pure maple syrup

US Customary – Metric

Instructions

Dough:

• In a stand mixer, add milk, butter, sugar, eggs, yeast and salt and beat on medium-low until combined (it doesn't have to be smooth).
• Gradually add flour, mixing with the dough hook after each addition, until a soft dough forms. You may not use all the flour, or you may need a little more. Make sure you don't add more than you need!
• Oil the top of the dough ball and turn to coat. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.

Streusel

• Combine oats, brown sugar, butter, flour and cinnamon until combined. Set aside.

Apple Crisp Cinnamon Buns

• Lightly grease two 9×13" pans and set aside.
• Roll out dough into a large rectangle roughly 12″ wide and 18-24″ long. Spread softened butter over dough to within 1″ of the edge.
• Sprinkle brown sugar and cinnamon over butter. Top with diced apples.
• Roll up dough as tightly as possible, standing at the long end. Pinch dough together where it meets. Slice into rolls about 1-1.5" thick and place in prepared pans, 9 in each pan. Sprinkle streusel over top of buns. Cover with plastic wrap and set in a warm place to rise for 45 minutes.
• Heat oven to 350 degrees F and bake for 22-25 minutes until light golden brown from the edge to the middle of the pan. (we don’t want a doughy interior!).

Glaze

• Combine all glaze ingredients with a whisk and drizzle over buns, stirring in a bit of milk to thin if necessary. It will firm up as it cools.

Notes

Tips:

• Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
• Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
• Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.

 

Storing:

Finished cinnamon buns will last in an airtight container at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer (unfrosted) for up to 1 month. To enjoy again, thaw in the fridge if frozen, then dig in or warm in the microwave.

Nutrition

Calories: 326cal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 201mg | Potassium: 127mg | Fiber: 2g | Sugar: 23g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

The post Maple Glazed Apple Crisp Cinnamon Buns appeared first on The Recipe Rebel.

These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

• Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
• Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
• Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
• Seasonings: salt, ground mustard, black pepper, red pepper flakes
• Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

1. Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
2. Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
3. Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

FAQs

Tips and Notes for Maple Bacon Baked Beans

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

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Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 242cal

Author Ashley Fehr

Ingredients

• 6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
• 1 small onion (finely diced)
• 1 cup water
• 1 can tomato paste 156 ml (½ cup)
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons corn starch
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 1-2 pinches red pepper flakes optional
• 4 strips thick cut bacon, chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
• In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
• Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
• Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

 

Storage:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Nutrition

Serving: 148grams | Calories: 242cal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 520mg | Potassium: 780mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

The post Maple Bacon Baked Beans appeared first on The Recipe Rebel.

This Baked Oatmeal Recipe is an easy and healthy breakfast recipe! It’s packed with good-for-you ingredients like oats, fruit, eggs, and milk and takes just 10 minutes to prep!

Store it in the fridge for easy breakfasts throughout the week or freeze it for up to 3 months!

Breakfasts that can be made ahead of time and easily grabbed on-the-go is something I want in my life…especially if it’s packed with healthy ingredients!

We love these Instant Pot Oatmeal, Slow Cooker Oatmeal, and this Apple Cinnamon Oatmeal, but I love the texture of this baked version — it’s almost like eating cake for breakfast!

This Baked Oatmeal Recipe takes just 10 minutes to prep and can be stored all week in the fridge or frozen for up to 3 months to be reheated whenever! It’s also packed with nutritious ingredients like oats, eggs, fruit, and milk.

Looking for more similar recipes? Check out my 4-Ingredient Oatmeal Cups, Banana Chocolate Chip Oatmeal Cups, Pumpkin Chocolate Chip Oatmeal Cups, or Easy Carrot Cake Oatmeal Cups!

What is Baked Oatmeal?

Baked Oatmeal is a breakfast casserole that’s made up of oats, milk, eggs, and any of you favorite oatmeal mix-ins.

You just stir it up and bake! Then you can serve on its own or in a bowl with milk.

Baked Oatmeal Ingredients:

This healthy Baked Oatmeal recipe is packed with good-for-you ingredients you probably already have on hand!

• Banana: the riper the better! You can also sub the banana for applesauce or Greek yogurt.
• Milk: I use low-fat milk but any kind will work. You can even use plant-based milk!
• Eggs: give the oatmeal a protein boost for a more filling breakfast and help bind the casserole together.
• Maple Syrup: you can substitute the maple syrup for any sugar or sweetener, like honey or brown sugar.
• Vanilla Extract: gives the oatmeal flavor depth and warmth.
• Baking Powder: keeps the oatmeal light and fluffy!
• Cinnamon and Salt: cinnamon adds sweet spiciness while salt helps enhance flavor.
• Rolled Oats: use large flake rolled outs for the best texture. For a finer texture, you can also use quick or instant oats.
• Mix-Ins/Toppings: you can use any mix-ins you like! Try blueberries, raspberries, chopped strawberries, chocolate chips, or nuts!

How to make Baked Oatmeal

This recipe takes just 10 quick minutes to prep!

1. Combine all ingredients: In a large bowl, mash banana. Add milk, eggs, maple syrup, and vanilla and whisk well. Stir in baking powder, cinnamon, and salt. Add in the oats and any mix-ins you like. Stir until fully combined.
2. Bake: Transfer the mixture to a greased square baking pan and bake at 350ºF for 25-30 minutes.

Baked Oatmeal FAQs

Variations

• Dairy-Free: Swap the regular milk for any variety of non-dairy milk.
• Vegan: Use non-dairy milk and flax egg in place of regular egg. For this recipe, mix together 2 tablespoons of flax meal and 6 tablespoons of water. Let that mixture sit for 15 minutes in the fridge before incorporating it into the oatmeal.
• Gluten-Free: Simply swap the rolled oats for gluten-free rolled oats! Also verify that all of the ingredients you use are certified gluten-free.
• Use frozen fruit. If you’re mixing fruit into the oatmeal, you can use frozen fruit in place of fresh fruit. However, this will require a longer cooking time—probably closer to 45 minutes. It’s a good idea to let frozen fruit thaw before adding to shorten the cook time.
• Boost the nutrition. Pack this baked oatmeal with even more nutrients by adding in chia, hemp, or flax seeds.

Serving suggestions

This oatmeal recipe makes the perfect grab-and-go breakfast but you can also dress it up and serve it as a delicious sit-down breakfast! Try drizzling it with peanut butter, topping it with Greek yogurt, or topping it off with strawberry sauce!

You can also bulk your breakfast up with all your favorite breakfast recipes. Serve it alongside yogurt parfaits, peanut butter banana smoothies, whole wheat pancakes, bacon and eggs, you name it!

More recipes to make with oats

Breakfast

Easy Banana Oatmeal Pancakes Recipe + VIDEO

Breads

Healthy Blueberry Oatmeal Muffins

Breakfast

Apple Cinnamon Oatmeal (stove top or microwave)

Breakfast

Banana Oatmeal Muffins Recipe + VIDEO

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Baked Oatmeal recipe

This Baked Oatmeal Recipe is the best portable and good-for-you breakfast! It's packed with healthy ingredients and takes just 10 minutes to prep!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 189cal

Author Ashley Fehr

Ingredients

• 1 overripe banana (you can sub applesauce or Greek yogurt as well — 100 grams or ⅓ cup)
• 2 cups low fat milk
• 2 large eggs
• ⅓ cup maple syrup (you can substitute any sugar or sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 cups large flake rolled oats
• Blueberries, raspberries, chopped strawberries, chocolate chips, or nuts for topping as desired (frozen fruit will require a longer cook time)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and grease an 8×8" or 9×9" pan with non-stick spray.
• In a large bowl, mash banana. Add milk, eggs, maple syrup, vanilla and whisk well.
• Whisk in baking powder, cinnamon and salt.
• Add oats and stir until combined (you can add in fruit, chocolate chips or nuts at this point or sprinkle them on top).
• Bake, uncovered, for 25-30 minutes, until the edges are set and light golden brown.
• Serve warm or refrigerate to serve later. See my tips in post for freezing.

Notes

Storage:

Baked oatmeal will last in an airtight container in the fridge for 3-4 days.

Baked oatmeal is also the best make-ahead, freezer-friendly meal prep option. To freeze it, bake as directed, cool completely, then store in an airtight container in the freezer for up to 3 months.

To reheat baked oatmeal from the fridge, microwave or warm in the microwave until heated through. To reheat baked oatmeal from frozen, bake at 350ºF in the oven or wrap individual slices in a paper towel and warm in the microwave until heated through.

Nutrition

Calories: 189cal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 305mg | Fiber: 3g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

The post Baked Oatmeal Recipe appeared first on The Recipe Rebel.

These Hot Cross Buns are sweet, fluffy, lightly spiced buns filled with raisins and marked with a white cross. They are traditionally served at Easter but delicious any time of year!

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

Hot Cross Buns are sweet buns traditionally served around Easter (often on Good Friday), with history that goes back centuries!

Although there are plenty of theories about how they came to be and what they symbolize, today we’re just talking about how to make these sweet, spiced, fluffy little pockets of deliciousness!

For this recipe, I started with my Mom’s Homemade Buns — because they are so light and fluffy and loved by so many already.

I wanted a smaller batch for this recipe — one 9×13″ pan with 12 perfect rolls, since we love to enjoy them fresh out of the oven.

I halved the original recipe, added in some spices, raisins and sweetness, and topped them with an incredible maple glaze. If you want to take them totally over the top, slice and serve with some of this Cinnamon Butter — you won’t regret it!

How is the cross made on Hot Cross Buns?

There are two ways to make the cross on Hot Cross Buns: with a flour paste that is piped on before baking, or with frosting.

I use the flour paste method because, well, because I want to! If you want to use frosting, you can skip the flour paste and pipe your cross on afterwards. (Spoiler: they are also delicious without the cross ).

The important thing to remember when using a flour paste is that you don’t want it too thick or thin. It will not be firm like frosting (if it is you will end up with a very dry, hard cross on top once baked), but it shouldn’t be “drizzling” consistency either.

You don’t need any fancy equipment to make the cross: a simple plastic sandwich bag with the end snipped off will do the trick just fine!

Ingredients and substitutions:

• Flour: you can substitute the all purpose flour for some whole wheat flour, but I don’t recommend using 100% whole wheat flour as they will not be very fluffy. Since these are a sweet bun and are a treat to begin with, I go ahead and use all purpose flour.
• Sugar: you can substitute the sugar with brown sugar or liquid (clear) honey — just keep in mind that honey is a wet ingredient and may alter the amount of flour required in the recipe.
• Yeast: I usually bake with quick or instant yeast, because I’m impatient to enjoy my baked goods You can swap the instant yeast with active dry yeast, but be prepared to wait a little longer for your dough to rise.
• Milk: Milk adds richness and flavor to our dough, but you can swap with water if you need this recipe to be dairy free.
• Butter: I use unsalted butter when baking, which accounts for the higher amount of salt added. You can use salted butter and reduce the salt to 1 teaspoon. You can also swap the butter for a firm dairy-free margarine if you need these buns to be dairy-free.
• Spices: Depending on how “well-spiced” you like your hot cross buns, you can adjust the spices as you desire. These buns as is are mildly spiced, but definitely with lots of flavor! If you would like to add in nutmeg or cloves, I would recommend reducing the cinnamon slightly.
• Raisins: Dried fruit is a traditional addition to Hot Cross Buns, but what you add is up to you! Feel free to swap these out for dried currants or even chopped, dried apricots or cranberries.

How to make Hot Cross Buns:

1. Proof your yeast: allow your yeast to sit in some warm water and sugar to be sure it is activated. In 5-10 minutes, you’ll see it start to become bubbly.
2. Mix your bun dough: you can do this by hand (as I did in the video) or with a stand mixer. The most important thing is that the dough is still a little on the sticky side when you’re done — it will still come off a little on your fingers. That’s okay! It means they will be very fluffy when done.
3. First rise: the first rise is a little longer, usually 1 and a half hours. You’re looking for the dough to become very puffy and double in size.
4. Divide dough evenly into 12: I do this by first dividing my dough by 4, then each quarter into 3 even balls.
5. Second rise: the buns will double again and should fill the pan and all be touching.
6. Make your cross (optional): place your flour and water mixture in a small zip-top sandwich bag and snip the end. Use it to draw your crosses across your buns before baking.
7. Bake until golden, and brush with glaze before serving as desired.

Can I make these buns ahead?

Absolutely!

One of the great thing about yeast breads is that they are easy to prep ahead so that you can enjoy them fresh out of the oven. Here are a few different ways to make them ahead:

First rise in the fridge:

You can let the dough rise overnight in the refrigerator before rolling out your buns.

Simply cover your bowl tightly, place in the refrigerator and refrigerator overnight.

I like to allow my dough to come to room temperature before rolling, but this isn’t absolutely necessary.

Continue with the rest as listed.

Second rise in the fridge:

If you want to have these buns ready to bake in the morning for an Easter brunch, you can allow the dough to rise the first time, then roll your buns and place in a greased pan.

Cover with lightly greased plastic wrap (make sure it is airtight! We don’t want them drying out).

Refrigerate overnight (they will continue to rise, but it will be slow). In the morning, pull the pan out of the fridge and allow to come to room temperature and rise until doubled if they have not already — they should look puffed and fluffy and will likely be touching each other.

Continue with baking instructions as listed.

Freezing Hot Cross Buns:

These buns also freeze well!

To freeze, follow the recipe and let cool completely on a wire rack — this will take several hours.

Wrap tightly in plastic wrap (I like to use a couple of layers) and place in the freezer where they are not squished by other items.

Freeze up to 3 months.

To serve, allow buns to thaw overnight in the refrigerator and then warm in a 300 degree oven until warmed through.

More Easter brunch recipes!

• Coconut Bread with Cream Cheese Glaze
• Loaded Baked Potato Quiche
• Baked Lemon French Toast
• French Toast Casserole

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Hot Cross Buns

These Hot Cross Buns are sweet, fluffy, lightly spiced buns filled with raisins and marked with a white cross. They are traditionally served at Easter but delicious any time of year!

Course Bread and Baked Goods, Breakfast

Cuisine American, canadian

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Rising time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 22 minutes minutes

Servings 12 servings

Calories 259cal

Author Ashley Fehr

Ingredients

To proof yeast

• ¼ cup warm water 105-110 degrees F — warm but not hot
• 2 ¼ teaspoons instant or active dry yeast I use instant, but either works in this recipe one package
• 1 teaspoon granulated sugar

To make bun dough

• 1 cup warm milk I microwave for 40 seconds on high
• ¼ cup melted unsalted butter (57 grams)
• ½ cup granulated sugar (100 grams)
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground allspice
• 1 ½ teaspoons salt
• 1 teaspoon vanilla
• 1 cup raisins
• 3-3.5 cups all purpose flour (390-455 grams)

Cross:

• ¼ cup all purpose flour (32 grams)
• 3-4 tablespoons water

Maple glaze:

• ¼ cup powdered sugar (31 grams)
• 1 teaspoon maple syrup
• 2-3 teaspoons milk

Instructions

Proof the yeast

• In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
• Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.

Make the dough

• In a large bowl, whisk together the warm milk, butter, ½ cup sugar, cinnamon, allspice and salt.
• Add the bubbly yeast mixture and raisins and stir to combine.
• Add the flour gradually, and mix until nearly combined before adding more. Start with 2 cups and add a little at time, stirring with a spoon or working it in with your hands until incorporated.
• The closer you get to your dough being ready, the less flour you will add at once. We want a soft and slightly sticky dough, never stiff, so we need to watch and stop adding flour at just the right moment.Add up to 3.5 cups flour total.
• Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
• Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
• Uncover dough, punch down, and roll out 12 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details). I divide into quarters, then each quarter into 3 even balls.
• Place in a lightly greased 9×13″ baking dish, evenly spaced. Cover with plastic wrap and let rise for 1 hour or until puffed and doubled — they should fill the pan.

Make the cross:

• Whisk together ¼ cup flour and just enough water so that a thick paste forms (It should be piping consistency — too thick and it will be very hard after baking, too thin and it will run all over).
• Place the mixture in a zip top sandwich bag, seal and snip the end of the corner. Use the bag to pipe lines over the buns to form crosses.
• Bake at 350 degrees F for 20-23 minutes, until light golden brown. Let cool in the pan for 15 minutes before removing to a cooling rack to cool completely, or serve warm from the pan.

Glaze:

• Whisk together powdered sugar, maple syrup, and milk and brush over rolls — this is a thin glaze and there is enough to coat all rolls, but you can make it thicker and double if you like a thick layer of frosting.
• Serve.

Video

Nutrition

Calories: 259cal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 306mg | Potassium: 191mg | Fiber: 3g | Sugar: 13g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

The post Hot Cross Buns appeared first on The Recipe Rebel.

This Roast Turkey Breast with Cranberry Marinade is perfect for a small holiday dinner or any day of the week! Easy to prep ahead and great for meal prepping! See step by step video down in the recipe card.

This post is generously sponsored by FoodSaver and Turkey Farmers of Canada and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Even though the holidays look different this year, we still want our favorite meals on the table.

With everything this year has thrown at us, carrying on with family traditions can bring so much comfort, and that’s why we love this Roast Turkey Breast with Cranberry Marinade.

It is an elegant holiday meal, with all of our favourite fall flavours, in a smaller package that is perfect for smaller gatherings.

And because an average turkey breast filet serves just 4 people, you can enjoy it any night of the week.

When we make this Roast Turkey Breast, we really like to double up on our turkey breasts (throw them in the FoodSaver ® vacuum seal bags with the marinade and they will be packed with flavour in no time!), roast off both and then tuck the leftovers away in the freezer using our FoodSsaver® Multi-Use Food Preservation System — which means no more freezer-burnt turkey!

If you’ve been around here for a while, you know I’m a big fan of a great freezer stash. Life with 3 kids is crazy (as is life for a lot of you these days, I know!), so being able to store our favorite meals in the freezer — and know they’ll still taste great! — takes a huge weight off our shoulders come dinner time.

I definitely plan on roasting a Dry Brine Turkey in the next few weeks, because we love having a stash of cooked turkey to add to our favourite soups!

How to Marinate Turkey with the FoodSaver® Multi-Use Food Preservation System:

1. Fill a FoodSaver® vacuum seal bag that will easily fit your turkey pieces with a few inches to spare on the top — you need a little extra room for vacuum sealing.
2. Whisk together your marinade
3. Holding the bag upright, add your turkey pieces and pour in your marinade. Wipe down the top inch or two of the bag with paper towel to ensure it is clean.
4. Place in the freezer, wedging it between other items to hold it upright so the marinade does not spill.
5. Once frozen, place the frozen turkey breasts with marinade in the FoodSaver® and press to vacuum and seal.
6. Once sealed, you can throw it in the freezer for later use or place it in the refrigerator to thaw overnight before roasting.

Tips for making this Cranberry Marinade your own:

• Add some kick: if you’re the type that loves everything spicy, add a pinch of cayenne pepper to your marinade for that extra pop.
• Swap the cranberry juice: we all know what a magical combination turkey and cranberry are, but if you’re looking to change things up, apple juice works just as great!
• Swap the maple syrup: if you don’t have maple syrup on hand, feel free to substitute liquid honey or brown sugar instead.

How long does it take to roast a turkey breast?

The cook time can vary somewhat depending on the exact size of your turkey breast, whether you are using a bone in or boneless turkey breast filet, and if your oven temperature is correct.

For this recipe, we are using a boneless turkey breast filet of about 1lb, which will feed about 4 people. It roasts for about 45 minutes to 1 hour, depending on the thickness of the thickest end.

How to store leftover turkey breast:

We use the FoodSaver® to store our leftover turkey breast because it ensures that it will be moist, juicy and flavourful when we wish to eat it! It also helps to prevent freezer burn.

To store leftovers, simply place the cooked turkey breast in a small FoodSaver® vacuum seal bag, away from the open edge, place in the FoodSaver® and press to seal.

We love how much longer our leftovers last when they are vacuum-sealed!

What to serve with this Roast Turkey Breast:

• Cream Cheese Mashed Potatoes — perfect for soaking up all those juices!
• Crockpot Scalloped Potatoes — one of our holiday favourites.
• Roasted Potatoes and Carrots — pop them in with the turkey breast for a hands off meal!
• Broccoli Salad — one of our favourite additions to any meal.

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Roast Turkey Breast with Cranberry Marinade

This Roast Turkey Breast with Cranberry Marinade is perfect for a small holiday dinner or any day of the week! Easy to prep ahead and great for meal prepping!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 8 servings

Calories 303cal

Author Ashley Fehr

Ingredients

• 1 cup cranberry juice
• 1/4 cup canola oil
• 1/3 cup maple syrup
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 2 boneless turkey breasts (about 1lb each)
• 1/2 cup water

Instructions

• In a large liquid measuring cup, whisk together cranberry juice, oil, maple syrup, cider vinegar, garlic, salt, pepper, thyme and parsley.
• Place both turkey breasts in a large FoodSaver® vacuum seal bag and add the marinade.
• Place in the freezer, standing upright with the opening at the top, and freeze until frozen solid.
• Place the open end of the FoodSaver® vacuum seal bag into the vacuum sealer and press to seal.
• Return to the freezer to cook later, or place in the refrigerator to thaw overnight before roasting. (To thaw quickly, place in a sink of cold water, and refresh the water every 30 minutes — this should help the turkey breast to thaw in a couple of hours).
• Preheat the oven to 400 degrees F.
• Place turkey breasts in a single layer in a large baking dish, pour in ½ cup water, and roast for 40-60 minutes, until a meat thermometer in the thickest parts reach 165 degrees F. If skin is browning quickly, cover the pan with foil half way through the cook time. If the juices are browning quickly in the pan, add an additional ½ cup water.
• Remove turkey breasts from the oven and let rest for 10-15 minutes before slicing and serving.

Video

Nutrition

Calories: 303cal | Carbohydrates: 11g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 550mg | Potassium: 524mg | Fiber: 1g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

The post Roast Turkey Breast with Cranberry Marinade appeared first on The Recipe Rebel.