The post Orange Cranberry Bread appeared first on The Recipe Rebel.
]]>This Orange Cranberry Bread is sweet, moist, and perfectly dense. It’s infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.
If I’ve learned anything from my Cranberry Orange Trifle and my Slow Cooker Cranberry Apple Cider, it’s that I love cranberry and orange together. Especially in sweets!
I mean, what could be better than the tart flavor of cranberry and the tangy flavor of orange made better with some sugary sweetness?
This Orange Cranberry Bread is a new cranberry orange favorite! It’s moist and sweet, has just the right amount of cranberry and orange flavor, and is topped off with a super simple orange glaze.
It’s so good and takes just 15 minutes to prep! Perfect for Christmas breakfast or Thanksgiving brunch.
This Orange Cranberry Bread recipe takes a quick 15 minutes to prep before you pop it in the oven. So simple and so perfect!
You can, but you won’t get that pop of juicy cranberry flavor. Additionally, since dried cranberries are smaller than fresh, you’ll want to use ¾ cup rather than a full cup.
If your Cranberry Orange Bread is dry and crumbly, then you likely over-measured your flour. The most accurate way to measure the flour is to weigh it (you will need 195-200 grams.) If you don’t want to weigh it or you don’t have a kitchen scale, I recommend spooning it into the measuring cup, then leveling it off gently with your finger to make sure it doesn’t get too packed in.
This Orange Cranberry Bread can be stored in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. If you plan to freeze it, I recommend leaving the glaze off. To serve again, thaw in the fridge, then add the glaze.
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]]>This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It’s warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.
Cider has never really been something my family has at our holiday gatherings. But after making this Slow Cooker Cranberry Apple Cider, I think you can count on it being at every holiday get-together from here on out.
I’ve had traditional apple cider, and it’s delicious. But I have to say, I do enjoy a good flavor twist. And I love any recipe made with cranberry!
For this apple cider recipe, I used pure, unsweetened juices with just a bit of sugar so you can control the added sweetness and sugar. This drink is warm, cozy, and perfect for the holidays!
Love cranberries? Try this Orange Cranberry Bread or these White Chocolate Cranberry Sweet Rolls next!
Any recipe I can prep in 5 minutes is one I want in my life! Here’s how to make this super simple cider:
You can keep the cider warm in the crockpot, which makes it super convenient to make ahead of time for a holiday party. Just make it as instructed, then leave it in the crockpot on the “low” or “warm” setting.
You can! It just may not be as flavorful since the spices will have less time to infuse into the cider. To make the cider on the stove, add everything to a large pot. Bring to a simmer, then reduce the heat, cover, and warm for 30 minutes.
Leftover Cranberry Apple Cider will keep for up to 1 week in the fridge. To reheat, warm on the stove on low until heated or microwave single servings in microwave-safe mugs!
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]]>The post Crockpot Orange Chicken recipe — better than takeout! appeared first on The Recipe Rebel.
]]>This Crockpot Orange Chicken is a healthier, homemade version of one of our favorite takeout meals! It has the most flavorful sauce!
We are in that loooooong stretch of winter before spring comes, and I’m readying myself with all the easy, cozy crockpot meals.
Easy crockpot meals are what are going to get me through the next 3 months, so I wanted to boost up my inventory here on The Recipe Rebel so that we all have plenty of options
Since we live essentially in the middle of nowhere (we’re a few miles out of a town of about 500 people), we don’t have a lot of access to restaurants.
Granted, there is a Subway across the highway from us, and a Chinese restaurant in the next town over about 10 minutes away, but when you grow up in the country (as a child, we lived even further from any small town than we do now), you just get used to not eating out.
That being said, we do love our Asian food.
And even though I am (obviously) not Asian, and I don’t really know what authentic Asian cuisine really is, this here is my interpretation. Because around here? This is what our Asian restaurants serve, and we love it!
(Now that I’ve added that in we can just skip all of the hate mail, right??)
This Crockpot Orange Chicken is sticky, sweet, and tangy and perfect over rice with a side salad or veggies! I’ve included freezer directions and tips below — it’s a great recipe for stashing away for a crazy day!
This recipe makes a great freezer meal! To prepare ahead of time to cook in the slow cooker later, simply brown the chicken and let cool for 10-15 minutes.
Whisk together your sauce ingredients and pour into a large freezer bag or container with your chicken.
Freeze up to 3 months.
To cook, thaw and continue with the cooking process as listed.
You can make a big batch for dinner and freeze half for another time if you prefer!
Simple place the chicken with the sauce into a large freezer bag or container, and freeze for up to 3 months.
To serve, simply thaw and reheat — stove top, crockpot and microwave all work fine
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]]>This recipe first shared on Spend With Pennies.
This Orange Chicken recipe you guys…. it’s so easy, you can delete the contact info for your favorite takeout place from your phone
Life is a little crazy around here at the moment. Our girls are 6, 3.5, and 6 months, and they are just not slowing down. They’re all in such different stages that it makes things very interesting!
Our 6 year old is wrapping up Kindergarten and getting ready for grade 1 (after a long summer off and lots of naps!), our 3 year old is getting ready to start Nursery school in the fall (and has this energy you guys… I don’t know where she gets it. If she ever starts drinking any sort of caffeine — look out). And our 6 month old wants so badly to be on the move, and I’m sure she’ll get there before we know it.
So easy 30 minute meals like this Orange Chicken? ESSENTIAL.
Cook up some instant rice (I’ll be honest, I mostly gave up on long grain rice quite a while ago), throw some veggies on the table (my girls prefer them raw!), and you’re set.
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]]>We love serving these carrots with this Honey Garlic Pork Tenderloin Recipe and this Garlic Parmesan Orzo Pasta!
One might say I’m not actually that adventurous when it comes to food.
Maybe you think back to some of the crazy combinations you’ve seen on here: BBQ Chicken Pasta or Grilled Pizza Kebabs maybe, or Apple Crisp Doughnuts. But those recipes are for carbs: pizza, pasta, doughnuts — I can easily get adventurous with my carbs.
With my veggies? Not so much.
I like to blame this on my Dad. He is a meat and potatoes kind of guy, and he likes plain cooked corn, peas or carrots just fine. Other than that? I don’t see him getting all that crazy with his vegetables.
And so here I am, and I also like plain cooked corn, peas and carrots just fine. I like bell peppers in my pasta and on my pizza, and in a soup, chili or casserole I will eat pretty much anything. But I don’t often experiment with the ways I cook my vegetables (which is probably why the amount of vegetable side dishes I have on this here blog is a little slim).
But I saw this recipe in a Cooking Light cookbook, and I knew how fantastic the honey and citrus combo is from this Baked Honey Lemon Chicken, and so I gave it a shot.
Friends, honey + citrus in any savory dish… just amazing. It’s like the honey mellows out the acidity of the citrus and it’s basically just perfection.
Around the holidays, with Thanksgiving and Christmas so close together, we always have a ton of potlucks and gatherings going on. I love slow cooker recipes like this because they’re (a) EASY and (b) they transport to potlucks so well, and you can just plug it in when you get there, wherever “there” is. Or if you’re the one hosting, throw them in the crockpot and forget about them while you cook the rest of dinner!
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