“AMAZING!!! Followed the recipe exactly and these came out SO GOOD!”

Angelica

Easy Recipe for Strawberry Cookies

These strawberry cookies are like a cross between chocolate chip cookies and strawberry muffin tops. I start with my go-to base of creamy salted butter, brown sugar, and granulated sugar for a rich flavor, then fold in tiny diced strawberries that I’ve tossed with a little lemon juice to brighten everything up. Just make sure to strain the strawberries well so they don’t add too much moisture to the dough and throw off the texture! Then the white chocolate chips are like little sweet surprises that melt just enough to complement those strawberry bursts. I promise you’ve never had a cookie quite like this!

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Strawberry Cookies

Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal—no artificial colors or flavors!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $5.91 recipe / $0.37 serving

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 cookies (2-ounce scoop)

Calories 207kcal

Author Jess Rice

Equipment

• Hand Mixer
• Baking Sheet

Ingredients

• 1 cup fresh strawberries brunoised (diced very small) $2.13*
• 1 tsp lemon juice $0.02
• 1 cup light brown sugar $0.48
• 1/2 cup granulated sugar $0.48
• 8 Tbsp salted butter room temperature, $0.99
• 1 large egg $0.27
• 1 tsp vanilla extract $0.65
• 2 cups all-purpose flour $0.36
• 1 tsp sea salt $0.05
• 1 tsp baking powder $0.04
• 1/4 cup white chocolate chips $0.57

Instructions

• Preheat the oven to 350°F. Toss the diced strawberries and lemon juice together and let them sit while you prep the rest of the cookie dough.
• Cream both sugars and room-temperature butter together using your hand mixer on low speed.
• Add the egg and vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
• Then, add the flour, salt, and baking powder to a mixing bowl and whisk dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.
• Strain the strawberries, discarding the juice.** Gently fold in strawberries and white chocolate chips into the cookie dough.***
• With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies!

See how we calculate recipe costs here.

Video

Notes

*Fresh strawberries work best. If you’d like to use frozen, let them thaw completely and drain off any excess water before combining with the lemon juice. Shout out to Slate Farms in Clarksville, TN, for growing these beautiful strawberries! You can also use freeze-dried strawberries if you like.

**Add that strawberry lemon juice to some iced tea and you’ve got yourself a fancy mocktail!

***Reserve a few extra white chocolate chips per cookie to put on top before you bake. This little trick helps them turn out extra pretty!

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Sodium: 228mg | Fiber: 1g

how to make Strawberry Cookies step-by-step photos

Prep your strawberries: Preheat the oven to 350°F. Toss 1 cup diced strawberries and 1 tsp lemon juice together and let them sit while you prep the rest of the cookie dough.

Mix the butter and sugars: Combine 1 cup light brown sugar, ½ cup granulated sugar, and 8 Tbsp room-temperature salted butter together using your hand mixer on low speed.

Make the dough: Now add 1 large egg and 1 tsp vanilla extract to the butter and sugar mixture. Whisk or mix on low using your hand mixer until combined.

Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder to a mixing bowl and whisk the dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.

Strain the strawberries, discarding the juice (or you can keep the juice and add it to iced tea!) Gently fold in strawberries, avoiding crushing them, and ¼ cup white chocolate chips into the cookie dough.

Make the cookies: With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies! Serve and enjoy.

Enjoy the taste of summer with these chewy strawberry cookies!

Storage Instructions

Store strawberry cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

More Strawberry Recipes

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Strawberry Freezer Jam

$7.39 recipe / $0.09 serving

Strawberry Pretzel Salad

$10.17 recipe / $1.13 serving

Strawberry Shortcake with Homemade Biscuits

$8.77 recipe / $1.09 serving

The post Strawberry Cookies appeared first on Budget Bytes.

Easy 3 Ingredient Frozen Yogurt Recipe

I’ve played around with a bunch of combos, but this trio of ingredients always hits the sweet spot when I’m making homemade frozen yogurt. The hardest part of homemade froyo is getting the perfect creamy texture. Too much water in the mix means too many ice crystals. Full-fat Greek yogurt is my go-to because it’s thick, tangy, and strained, so it doesn’t have much extra water hanging around. Then the sweetened condensed milk pulls double duty by keeping things sweet and smooth. It’s got just enough sugar and creaminess to help reduce the formation of those pesky ice crystals that can make homemade froyo a little too crunchy.

And the vanilla? It brings in a familiar flavor and makes the whole thing taste like the real deal. It’s a seriously budget-friendly treat, and your family can customize theirs however they like; I love throwing together a little topping bar based on whatever candy or chocolate chips we have on hand in the house!

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3 Ingredient Frozen Yogurt

Cool off with this quick and easy 3-Ingredient Frozen Yogurt recipe. Simple ingredients, NO ice cream maker, and tons of topping ideas!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $6.21 recipe / $0.26 serving

Prep Time 5 minutes minutes

Freeze Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 24 servings (¼ cup per person)

Calories 78kcal

Author Jess Rice

Equipment

• Mixing bowl (freezer-safe)
• Hand Mixer

Ingredients

• 1 14 oz. can sweetened condensed milk $1.59
• 1 quart full fat Greek yogurt $4.12
• 1 tsp vanilla extract $0.50

Instructions

• Gather the ingredients.
• Combine all the ingredients in a large mixing bowl and mix on high speed with a hand mixer until completely combined, smooth, and fluffy, about 5-8 minutes.
• Cover the bowl with plastic wrap and transfer to the freezer for 8 hours. Make sure your bowl is freezer-safe!
• Scoop and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 78kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Sodium: 35mg

how to make Frozen Yogurt step-by-step photos

Gather all of your ingredients.

Mix the ingredients: Add one 14 oz. can sweetened condensed milk, 1 quart full fat Greek yogurt, and 1 tsp vanilla extract to a large mixing bowl.

Using a hand mixer, mix on high speed for about 5-8 minutes until everything is fully combined, smooth, and fluffy.

Freeze: Now cover the bowl with plastic wrap and place it in the freezer for 8 hours until frozen. Make sure your bowl is freezer-safe! If it’s not, you can transfer it into another freezer-safe container before freezing. Scoop and enjoy!

Variations & Serving Ideas

Once this Greek yogurt ice cream is frozen, it’s ready to serve! I like a classic waffle cone, but a bowl works great too…especially when you’re loading it up with toppings. 😋 Here are some delicious variations and serving ideas:

• Top with chocolate chips, crushed candies, sprinkles, or chopped nuts (whatever you’ve got in the pantry!)
• Switch out the vanilla extract for a different flavor, like almond or lemon
• Drizzle with a fruity blueberry sauce or some strawberry freezer jam
• Stir in chocolate chunks or chips, mini marshmallows, or fresh fruit such as blueberries, diced strawberries, or chopped peaches before freezing
• For a rich, sweet, and salty combo, drizzle with salted caramel sauce
• Want to make a fruit-flavored froyo? Toss the yogurt, condensed milk, and fresh or frozen fruit into a blender and blend until smooth before freezing
• Scoop some vanilla frozen yogurt between two chocolate chip cookies for a quick and easy dessert sandwich
• Try topping your serving with balsamic glaze for a surprisingly delicious treat that’s totally worth trying!

Storage Instructions

This vanilla frozen yogurt can be stored in the freezer for up to 1-2 months. Make sure it’s covered and in a freezer-safe container. Let it sit out at room temperature for 10–15 minutes before scooping, so it can soften up a bit if it’s too firm to scoop.

More Frozen Dessert Recipes

No-Churn Strawberry Ice Cream

$6.60 recipe / $0.94 serving

Sorbet

$4.21 recipe / $0.84 serving

No-Churn Mint Chocolate Chip Ice Cream

$5.38 recipe / $0.90 serving

Homemade Frosty

$2.76 recipe / $0.69 serving

The post 3 Ingredient Frozen Yogurt appeared first on Budget Bytes.

Easy Recipe for Cherry Blondies

Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.

For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋

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Cherry Blondies

These easy Cherry Blondies are loaded with white chocolate, almonds, and cherry pie filling for a sweet treat that’s simple to make and hard to resist.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $5.82 recipe / $0.64 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Chill Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 slices

Calories 429kcal

Author Jess Rice

Equipment

• 8×8” Baking Dish
• Parchment Paper
• 3 Mixing Bowls
• Sauce Pan
• Hand Mixer

Ingredients

• 1¾ cups all-purpose flour $0.28
• ½ tsp baking powder $0.02
• ¼ tsp salt $0.01
• 1 large egg $0.29
• 1 tsp vanilla extract $0.47
• ½ tsp almond extract $0.15
• ½ cup cherry pie filling $0.73*
• 1½ sticks salted butter cut into cubes, $1.48
• ½ cup granulated sugar $0.19
• 1 cup brown sugar $0.91
• ¼ cup white chocolate chips $0.42
• ¼ cup slivered almonds $0.87

Instructions

• Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
• Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
• In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
• Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
• Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
• Combine browned butter with granulated and brown sugar.
• Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
• Finally, gently mix in the dry flour mixture little by little until a batter forms.
• Fold in white chocolate and almond slivers.
• Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
• Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.

See how we calculate recipe costs here.

Notes

*The ingredients in a can of cherry pie filling are pretty simple, but I have found the Duncan Hines Comstock brand “Simply Cherry” in a can to have fewer ingredients and no added coloring, so if you see it next to the regular cherry pie filling, you may want to spring for that can instead. You could try making these with fresh cherries, which I skipped because I couldn’t find any at my local grocery store, just make sure you pit them first!

Nutrition

Serving: 1slice | Calories: 429kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Sodium: 232mg | Fiber: 1g

how to make Cherry Blondies step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.

Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.

Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.

Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.

When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.

Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.

Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.

Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.

Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.

Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.

Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.

Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!

Tips for Browning Butter

I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.

It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):

1. Use a light-colored pan if you have one. It makes it easier to see the color change.
2. Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
3. It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
4. Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
5. Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.

You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.

Storage Instructions

Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.

More Delicous Dessert Recipes

Strawberry Pretzel Salad

$10.17 recipe / $1.13 serving

Red, White and Blue Trifle

$12.97 recipe / $1.08 serving

Key Lime Pie Bars

$8.19 recipe / $0.54 serving

Black and White Cookies

$4.44 recipe / $0.14 serving

The post Cherry Blondies appeared first on Budget Bytes.

Easy Recipe for Strawberry Freezer Jam

This homemade strawberry freezer jam has shown up at just about every big family breakfast I can think of—spread thick on biscuits, waffles, toast—you name it. I make it with fresh strawberries, sugar, lemon juice, and fruit pectin, and it’s as easy as mixing the berries and sugar, boiling the pectin, and filling up jars. To this day, one of my favorite ways to enjoy this strawberry jam is straight from the freezer, with its cool, almost slushy texture melting into a warm and fluffy biscuit. Pure comfort. 🤤

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Strawberry Freezer Jam

Make your own homemade Strawberry Freezer Jam with fresh berries, sugar, and classic pectin. A quick, no-fuss recipe that’s perfect for beginners.

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine American

Total Cost $7.39 recipe / $0.09 serving

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Time to Set 1 day day

Total Time 1 day day 20 minutes minutes

Servings 80 servings, 5x 8oz jars (1 Tbsp each)

Calories 42kcal

Author Jennie Alley

Equipment

• Food Processor
• Small Saucepan
• Large Bowl
• 5 8 oz Jars or Airtight Containers (Freezer-Safe)

Ingredients

• 2 cups fresh strawberries 16 oz, $2.13*
• 4 cups granulated sugar 800g, $1.52**
• ¾ cup water $0.00
• 1 package fruit pectin 1.75 oz, $3.68
• 1 Tbsp lemon juice $0.06

Instructions

• Gather all of your ingredients.
• Rinse and hull the strawberries, then add them to a food processor. Pulse until coarsely chopped.***
• Transfer the strawberries to a large bowl. Add the sugar and stir until fully combined. Let sit for 10 minutes, stirring occasionally to help the sugar begin to dissolve.
• In a small saucepan, bring the water to a boil. Stir in the pectin and boil for 1 full minute, stirring constantly. Remove from heat.
• Add the pectin mixture and lemon juice to the strawberry-sugar bowl. Stir continuously for 4 minutes until well mixed and the sugar is mostly dissolved.
• Divide the jam into clean and freezer-safe 8 oz jars or containers, leaving about ½ inch of headspace to allow for expansion. Cover and let the jars sit at room temperature for 24 hours to set. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks once thawed.

See how we calculate recipe costs here.

Notes

*Use ripe, flavorful strawberries for the best taste. Overripe berries can be too soft and underripe ones lack sweetness.

**Don’t reduce the sugar unless you’re using low- or no-sugar pectin. Classic pectin needs the full sugar amount to set properly.

***No food processor? Just mash the berries with a potato masher for a more rustic texture.

Nutrition

Serving: 1Tbsp | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.03g | Fat: 0.05g | Sodium: 1mg | Fiber: 0.1g

how to make Strawberry Freezer Jam step-by-step photos

Gather all of your ingredients.

Chop the strawberries: Rinse 2 cups fresh strawberries, remove the green tops, and add them to your food processor. (If you don’t have a food processor, you can mash the berries well with a potato masher instead).

Pulse the strawberries well in the food processor until coarsely chopped. Don’t puree the strawberries! There should still be some texture in your finished jam.

Combine the strawberries and sugar: Add the coarsely chopped or mashed strawberries to a large bowl. Now pour in 4 cups granulated sugar and mix until combined. Let the mixture sit for 10 minutes, stirring occasionally, until the strawberry juices begin to dissolve the sugar.

Boil the pectin: Add ¾ cup water to a small saucepan and bring it to a boil. Stir in one package fruit pectin (1.75 oz) and boil it for 1 full minute, stirring constantly. Remove the saucepan from the heat once it’s boiled for 1 minute.

Make the jam: Carefully pour the fruit pectin mixture into the bowl of sugar and strawberries and add 1 Tbsp lemon juice. Stir continuously for 4 minutes until well mixed and the sugar is mostly dissolved.

Now divide the jam into five clean 8 oz jars or containers. Make sure your chosen jars/containers are freezer-safe! Leave about ½ inch of headspace at the top of the jars to allow for expansion. Cover and let your strawberry jam sit at room temperature for 24 hours to set. After 24 hours, it’s ready to use! Store it in the fridge for 3 weeks or the freezer for up to a year, and enjoy.

Serving Suggestions

You can treat this easy strawberry freezer jam recipe just like you would any other jam. It’s absolutely delicious spread, swirled, or drizzled on everything from breakfast to dessert. Here are some of my favorite ways to enjoy it:

• Spread onto homemade biscuits, toast, or English muffins (I think these are especially dreamy with butter, this jam, and a sprinkle of sea salt)
• Swirl into yogurt, oatmeal, or overnight oats for breakfast
• Layer into parfait or use it to make a berry trifle
• Mix it into your favorite vinaigrettes or marinades for a fruity addition to your salads or grilled meats
• Drizzle it over homemade pancakes or waffles
• Use it in just about any baked goods you like! Layer it in a classic vanilla cake, use it in thumbprint cookies, or use it as a filling in jam bars
• I also LOVE giving this freezer strawberry jam as a gift. Just pour it into cute little jars, pop on a label or ribbon, and you’ve got an easy homemade gift!

Storage Instructions

Once your homemade jam is set, you can freeze it for up to a year or keep it in the fridge for up to 3 weeks. Make sure your containers are freezer-safe if you plan to freeze them. Any signs of mold, off smells, or changes in texture mean it’s time to toss it and make a fresh batch.

More Homemade Spreads and Sauces

Homemade Strawberry Syrup

$2.37 recipe / $0.40 serving

Luscious Homemade Lemon Curd

$1.03 recipe / $0.13 serving

Blueberry Sauce

$3.38 recipe / $0.28 serving

Pumpkin Butter

$4.27 recipe / $0.17 serving

The post Strawberry Freezer Jam appeared first on Budget Bytes.

Easy Strawberry Pretzel Salad Recipe

This isn’t your average “salad”…it’s a layered dessert that starts with a salty-sweet pretzel crust, which I bake until golden and crisp. Then, I spread on a fluffy cream cheese and whipped cream layer (similar to what you’d find in a no-bake cheesecake), then pour over strawberry Jello mixed with fresh berries. It chills until set and slices up into the prettiest, most refreshing treat. This homemade strawberry pretzel salad is the easiest dessert for anyone to make, and you don’t need any fancy skills or ingredients to pull it off.

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Strawberry Pretzel Salad

This Strawberry Pretzel Salad is a classic sweet-and-salty dessert made with a buttery pretzel crust, cream cheese filling, and strawberry Jello topping.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $10.17 recipe / $1.13 serving

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 9 slices

Calories 507kcal

Author Jennie Alley

Equipment

• Food Processor
• Hand Mixer
• 2 Mixing Bowls
• 8×8” Baking Dish
• Parchment Paper

Ingredients

• 2 cups small salted pretzels crushed, (110g) $0.59
• ¼ cup brown sugar 45g, $0.14
• ½ cup salted butter melted, (113 g) ($0.99
• 8 oz cream cheese room temperature, $1.76
• ¼ cup powdered sugar 25g, $0.06
• 1 tsp vanilla extract $0.20
• 1 ½ cups heavy cream 12 oz, $2.53
• 6 oz strawberry flavored gelatin $1.48
• 2 cups boiling water 16 oz, $0.00
• 1 lb fresh strawberries sliced, (450g) $2.42

Instructions

• Gather all ingredients and preheat the oven to 350°F.
• In a food processor, pulse pretzels and brown sugar together until combined but still chunky.
• Add melted butter and pulse a few more times until the mixture is evenly moistened.
• Press the crust mixture firmly and evenly into the bottom of a parchment-lined 8×8 baking dish. Bake for 10 minutes until golden brown. Remove and let cool completely.
• In a mixing bowl, use a hand mixer to beat the room-temperature cream cheese, powdered sugar, and vanilla together.
• Pour the heavy cream into the cream cheese mixture and beat until smooth and fully combined. Spread this mixture evenly over the cooled pretzel crust. Refrigerate for at least 1 hour.
• In a medium bowl, stir the strawberry gelatin powder into the boiling water until fully dissolved. Refrigerate for about 30 minutes until it thickens to the consistency of raw egg whites*.
• Gently fold sliced strawberries into the thickened strawberry gelatin. Pour this mixture evenly over the chilled cream cheese layer. Return the dish to the refrigerator and chill for 2 to 4 hours or until the Jello is fully set.
• Slice and serve chilled. Enjoy!

See how we calculate recipe costs here.

Notes

*Keep an eye on the Jello as it chills; once it looks like raw egg whites, it’s ready to mix with the strawberries. This ensures the berries don’t sink.

Nutrition

Serving: 1slice | Calories: 507kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Sodium: 484mg | Fiber: 2g

how to make Strawberry Pretzel Salad step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F.

Make the pretzel base: Add 2 cups (110g) small salted pretzels and ¼ cup brown sugar to a food processor. Pulse until combined, but still quite chunky. There should still be some visible chunks of pretzel throughout the mixture.

Pour ½ cup melted salted butter into the food processor and pulse a few more times until combined. The mixture should look evenly moistened with visible pieces of pretzel throughout.

Bake the base: Pour the pretzel mixture into a parchment-lined 8×8 baking dish. Use your hands to press the crust mixture firmly and evenly into the bottom of the dish. It should be an even thickness all the way across. Bake the crust for 10 minutes until golden brown.

Remove the baking dish from the oven and let the crust cool completely while you move on to the next steps.

Make the whipped cream cheese: Meanwhile, use a hand mixer to beat 8 oz room-temperature cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract in a mixing bowl.

Now, pour 1 ½ cups heavy cream into the cream cheese mixture and beat until smooth and combined.

Spread the whipped cream cheese layer onto the cooled pretzel crust and refrigerate for 1 hour.

Make the Jello: Add 6 oz strawberry-flavored gelatin to a medium-sized mixing bowl and add 2 cups boiling water. Mix until the gelatin is fully dissolved. Refrigerate the mixture for about 30 minutes until it thickens to the consistency of raw egg whites. Keep a close eye on your Jello, as once it looks like raw egg whites, it’s time to mix in the fresh strawberries.

Gently fold in 1 lb sliced fresh strawberries once the Jello resembles raw egg whites.

Assemble the pretzel salad: Pour the strawberry Jello mixture over the chilled cream cheese layer. Place the dish into the fridge and chill for about 2-4 hours or until the Jello is fully set.

Serve: Once the Jello is set, slice your strawberry pretzel salad into 9 slices and serve chilled! Enjoy.

Storage & Make Ahead Instructions

If I want to make this ahead for a party or event, I’ll prep it up to 24 hours in advance and keep it chilled in the fridge until it’s time to serve. Just be sure to cover it tightly with plastic wrap so the top doesn’t dry out.

For storing leftovers, I’d keep the dish covered or transfer slices to an airtight container and refrigerate for up to 4 days. The pretzel crust is crunchiest during the first couple of days, but even if it softens a bit after that, it still tastes great. I don’t recommend freezing this pretzel salad as the cream and Jello layers don’t usually hold up well after thawing.

More Strawberry Dessert Recipes

Jello Salad

$7.87 recipe / $1.12 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Strawberry Cookies

$5.91 recipe / $0.37 each

Strawberry Rhubarb Pie

$13.78 recipe / $1.72 serving

The post Strawberry Pretzel Salad appeared first on Budget Bytes.

“I love this recipe! It’s so easy to make. It’s very delicious along with the frosting! This is my go-to chocolate cake recipe!”

Becky

Easy Recipe for Chocolate Depression Cake

Butter and eggs usually do some heavy lifting in cake recipes. Butter keeps cakes tender by coating the flour and slowing down gluten development, while eggs help with both leavening and structure. But here’s the magic of this chocolate depression cake: instead of butter, I use a neutral oil (whatever you have on hand works), which can achieve the same effect but with slightly less richness. And instead of eggs, I rely on a combo of vinegar and baking soda. The reaction between the two gives the batter a quick lift, making the cake light and fluffy.

So while this cake doesn’t contain any butter, it’s a damn fine treat when your cabinets are bare. Not to mention, it’s incredibly easy. Anyone can make this cake, and with very little cooking equipment or ingredients. For those two reasons alone, this is a good recipe to keep tucked in your back pocket (or your browser’s bookmarks). Also, it just happens to be vegan! It’s almost like a giant version of my chocolate mug cake if you’ve ever tried that. Anne Byrn’s 1917 apple sauce cake also uses a similar no-egg, no-butter style batter.

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Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Depression Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $4.31 recipe / $0.48 slice

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 9 1 slice each

Calories 328kcal

Author Beth Moncel

Equipment

• Glass Mixing Bowls
• Measuring Cups Spoons
• Liquid Measuring Cup
• Whisk

Ingredients

Chocolate Cake

• 1.5 cups all-purpose flour $0.27
• 1 cup granulated sugar $0.96
• ½ tsp salt $0.02
• 1 tsp baking soda $0.02
• ⅓ cup unsweetened cocoa powder $0.57
• ⅓ cup cooking oil $0.21*
• 1 Tbsp vinegar $0.06**
• 1 tsp vanilla extract $0.65
• 1 cup water $0.00

Chocolate Icing

• 1.5 cups powdered sugar $0.48
• ¼ cup unsweetened cocoa powder $0.42
• 3 Tbsp water $0.00
• 1 tsp vanilla extract $0.65

Instructions

Chocolate Cake

• Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
• Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
• Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
• Pour the cake batter into an 8×8" or 9×9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

Chocolate Icing

• If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
• Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
• Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.

See how we calculate recipe costs here.

Video

Notes

*Use any neutral cooking oil of your choice, like canola, vegetable, grapeseed, safflower, corn, or avocado oil.

**Any light vinegar will work, like white vinegar, rice vinegar, or apple cider vinegar.

Nutrition

Serving: 1slice | Calories: 328kcal | Carbohydrates: 61g | Protein: 3g | Fat: 9g | Sodium: 255mg | Fiber: 3g

How to Make Chocolate Cake with No Butter, No Eggs, and No Milk Step-by-Step Photos

Gather all of your ingredients and preheat your oven to 350ºF.

Make the batter: In a large bowl, add 1.5 cups all-purpose flour, 1 cup granulated sugar, ½ tsp salt, 1 tsp baking soda, and ⅓ cup unsweetened cocoa powder.

Stir these dry ingredients together until they’re well combined.

Measure 1 cup water in a liquid measuring cup, then add 1 tsp vanilla extract and 1 Tbsp vinegar (any light vinegar, like white vinegar, rice vinegar, or apple cider vinegar).

Add ⅓ cup cooking oil and the water mixture to the dry ingredients.

Stir until a thick cake batter forms. A few lumps are okay, but make sure no dry flour remains on the bottom of the bowl.

Bake: Pour the cake batter into an 8×8 or 9×9 inch baking dish. You don’t need to grease the baking dish as the batter already contains plenty of oil.

Bake the cake in the fully preheated 350ºF oven for 35 minutes. If you plan to make the chocolate icing, cool the cake for at least an hour before making and adding the icing.

Make the icing: Add 1.5 cups powdered sugar, ¼ cup unsweetened cocoa, and 1 tsp vanilla extract to a bowl. Starting with 1 tablespoon water, stir in water until it forms a thick icing (about 3 Tbsp total). The powdered sugar only needs a very small amount of liquid to melt into a thick icing. If you let the icing sit for a bit, it can dry out but can be moistened again by stirring in another splash of water.

Pour the prepared icing over the baked and cooled cake, then spread into an even layer.

Serve: Cut the cake into nine equal pieces, then serve!

It’s also really good with a glass of milk or scoop of ice cream!

Serving Suggestions

More Easy Cake Recipes

Chocolate Pudding Cake

$5.84 recipe / $0.97 serving

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Cornbread Cake with Honey Buttercream

$5.82 recipe / $0.48 serving

Carrot Cake

$13.92 recipe / $0.93 serving

The post Chocolate Depression Cake (egg-free, dairy-free) appeared first on Budget Bytes.

Easy Berry Trifle Recipe

I make a simple homemade vanilla cake for this trifle, but if you’re short on time, a store-bought pound cake or angel food cake works just fine. The blueberry sauce is homemade, too, using frozen blueberries, sugar, water, lemon juice, and a bit of cornstarch. It’s quick to make and adds a juicy, fresh layer between the rich cake and cheesecake filling. I recommend planning ahead when making this mixed berry trifle since both the cake and sauce need time to cool before layering, but once everything’s prepped, assembly is super easy. This is a fun one for kids to help with, too!

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Red, White and Blue Trifle

This easy and festive Red, White, and Blue Trifle is made with vanilla cake, whipped cheesecake filling, fresh berries, and homemade blueberry sauce.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $12.97 recipe / $1.08 serving

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings (1 cup per serving)

Calories 495kcal

Author Melissa Nolan

Equipment

• Medium Pot
• Medium Mixing Bowl
• Large Mixing Bowl
• Hand Mixer
• Trifle Bowl
• 9-Inch Cake Pan

Ingredients

Vanilla Cake Ingredients

• ¼ cup butter room temperature (160g) $0.50
• ¼ cup vegetable oil 2oz, $0.17
• ¾ cups granulated sugar 150g, $0.29
• 2 eggs $0.50
• 1 Tbsp vanilla extract $0.59
• 1 ⅓ cups all-purpose flour 400g, $0.29
• 1 tsp baking powder $0.04
• ½ tsp salt $0.01
• ½ cup buttermilk plus 3 Tbsp extra, room temp (5.3oz total) $0.27

Trifle Ingredients

• 2 cups frozen blueberries or fresh, (250g) $1.79
• ½ cup granulated sugar $0.19
• ¾ cup water divided, $0.00
• 1 lemon juiced (3 Tbsp) $0.58
• 1 Tbsp corn starch $0.03
• 8 oz cream cheese room temperature, $1.82
• 1 tsp vanilla extract $0.67
• 2 cups heavy whipping cream $2.83
• 1 cup powdered sugar $0.28
• 1 lb. fresh strawberries washed and sliced, $2.12

Instructions

• Gather and prepare all ingredients. Preheat your oven to 325°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.
• To make the cake, in a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the butter and oil together for about 1-2 minutes. It should look creamy and uniform.
• Gradually add the sugar to the bowl while on medium speed. Once all the sugar is added, increase to medium-high and beat for about 3 minutes until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until just combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternate adding the buttermilk and flour mixture to the bowl with the butter/sugar mixture in two batches, mixing just until combined—don’t overmix.
• Pour the batter into the prepared pan and bake for 30 minutes or until golden and a toothpick comes out clean. Let the cake cool completely.*
• While the cake is baking, make the blueberry sauce. Add the blueberries, granulated sugar, ½ cup of water, and lemon juice to a medium pot over medium heat. Stir to combine.
• Let the mixture come to a boil. Using a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
• Continue stirring until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon, 2-3 minutes. Remove the pot from the heat, allow it to cool completely, and set it aside.*
• For the whipped cheesecake filling, in a medium bowl, using a hand mixer on medium speed, whisk together the cream cheese and vanilla until soft and creamy, 2-3 minutes, then set aside.
• In a large bowl, using a hand mixer, whisk the heavy cream at high speed until thick and fluffy but not stiff. Turn the hand mixer to low, add the powdered sugar, and continue beating until incorporated. Then, turn the mixer to high until stiff peaks form.
• Add the cream cheese mixture to the whipped cream bowl and fold until smooth and combined.
• To assemble the trifle, cut the cooled cake into 1-inch pieces and slice the strawberries. Add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then, pour half of the cooled blueberry sauce evenly over the cake. Next, spread half of the whipped cheesecake filling evenly over the blueberries. Artfully top with sliced strawberries.
• Repeat the process, layering the remaining cake, blueberry sauce, whipped cheesecake filling, then strawberries. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure the cake and blueberry sauce are completely cooled before you assemble the trifle, or it will become soggy. I recommend you make them the day before for less stress and easy assembly! You can also use an angel food cake, sponge cake, or any store-bought cake.

The total prep time does not include the cooling time for the cake and blueberry sauce, as this can vary depending on the temperature of your kitchen, if it is made in advance (recommended), etc.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 52g | Protein: 5g | Fat: 31g | Sodium: 256mg | Fiber: 2g

how to make Red, White and Blue trifle step-by-step photos

Gather all of your ingredients: If you’re making your own vanilla cake, preheat your oven to 325°F and lightly grease a 9-inch cake pan. Line the bottom of the greased cake pan with parchment paper to make it easier to remove the cake after baking.

Make the cake: If you’re making the homemade vanilla cake, I recommend baking it the day before you plan to serve it so it has plenty of time to cool completely. You can also make it the same day, as long as you give it enough time to cool before assembling the trifle.

Add ¼ cup butter and ¼ cup vegetable oil to a large mixing bowl and use a hand mixer (or stand mixer with the paddle attachment) to beat them together for 1-2 minutes until creamy.

Now, gradually add ¾ cups granulated sugar to the bowl while mixing on medium speed. When you’ve added all the sugar to the bowl, increase the speed to medium-high and beat for a further 3 minutes. The butter-sugar mixture should look light and fluffy once done.

Add one egg at a time and mix well after each egg. You need two eggs in total.

Now add 1 Tbsp vanilla extract and mix until just combined.

In a different mixing bowl, add 1 ⅓ cups flour, 1 tsp baking powder, and ½ tsp salt. Whisk to combine the dry ingredients.

Using your mixer on low, alternate adding ½ cup buttermilk and flour mixture to the bowl with the butter and sugar in two batches. Mix until just combined with no streaks of flour remaining. Avoid overmixing, as this will make the cake dense!

Pour the cake batter into your prepared pan and bake for 30 minutes or until it’s golden. A toothpick inserted into the center should also come out clean (a few crumbs are okay).

Let your cake cool completely before using it to make this berry trifle. Once cooled, you can wrap or cover it and keep it at room temperature for about 2-3 days before using.

Make the blueberry sauce: While your cake is baking, you can get started on the blueberry sauce. Again, this needs to cool completely before using it in your strawberry and blueberry trifle, so it’s best to make it the day before if possible.

Add 2 cups frozen blueberries, ½ cup granulated sugar, ½ cup of water, and 3 Tbsp lemon juice to a medium sauce pot over medium heat. Stir to evenly combine and let the mixture come to a boil.

In a separate bowl, combine 1 Tbsp corn starch with the remaining ¼ cup of water until fully dissolved. Pour the corn starch slurry into the sauce pot with the blueberries and stir until combined. This will help thicken the blueberry sauce.

Keep mixing until the sauce has thickened to the point where it coats the back of a spoon, about 2-3 minutes. Take the pot off the heat and let the blueberry sauce cool completely before using.

Make the whipped cheesecake filling: Add 8 oz room temperature cream cheese and 1 tsp vanilla extract to a medium-sized mixing bowl. Whip using the hand mixer on medium speed for about 2-3 minutes until soft and creamy. Set this bowl aside for now.

In a separate large mixing bowl, use your hand mixer to whisk 2 cups heavy whipping cream at high speed until thick and fluffy (not stiff). Turn the hand mixer to low and add 1 cup powdered sugar. Keep mixing until the powdered sugar is fully incorporated. Now, turn the hand mixer back to high speed and beat until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.

Fold the cream cheese mixture into your homemade whipped cream until combined.

Assemble the trifle: Slice your cooled cake into 1-inch pieces, as shown here. Also, slice 1 lb. fresh strawberries into slices if you haven’t already.

Layer half of the cake pieces across the bottom of your trifle dish.

Now pour half the cooled blueberry sauce on top, evenly coating the cake layer.

Then, spread half the whipped cheesecake filling over the blueberry sauce.

Top the cheesecake layer with half of the sliced strawberries. I like to stand some of the strawberry slices up vertically around the edge of the dish so they’re visible from the outside, and then I layer the rest horizontally over the cheesecake layer. Make sure to only use half your strawberries here so you have some to decorate the top once finished.

Repeat the layering process by adding the remaining cake pieces on top of the strawberry layer, then top that with the remaining blueberry sauce and cheesecake filling. Finish by topping your red, white, and blue trifle with more strawberry slices, then serve!

Variations to Try

This red, white, and blue trifle is the best centerpiece for the 4th of July or any summer party where you want to wow a crowd. But if you’re not celebrating a holiday, it’s also perfect for a backyard birthday party, bridal, or baby shower! I love switching out the flavors and colors to match whatever occasion I’m making it for! Here are some delicious variations to try:

• Use any colored berries or fruits you like in place of the strawberries.
• Try making a strawberry syrup if you don’t have any blueberries.
• Switch the cake for your favorite store-bought or homemade cake. I think a lemon pound cake, chocolate cake, or coconut cake would be fun to try.
• Add a flavor extract to the whipped cheesecake layer to compliment which berries or cake you decide to use.
• Sprinkle some chocolate, chopped nuts, candies (I think marshmallows like in our red, white, and blue fruit salad would be yum!), or shredded coconut between the layers.
• If you don’t have a trifle bowl, don’t worry! I actually took inspiration from our no-bake strawberry cheesecake recipe for the filling, and I think this trifle would be cute layered in mason jars, glasses, or any container you have.

Meal Prepping & Storage

I recommend assembling this homemade berry trifle the day you plan to serve it. Creating the layers and assembling them too early can make it soggy. You can make the vanilla cake and store it, covered, at room temperature for 2-3 days. You can also make the blueberry sauce in advance and keep it stored in the fridge. Then it’s just a matter of assembling and serving! Just don’t let the finished trifle sit out for more than 2 hours (or 1 hour if it’s especially hot out) to keep everything fresh and food-safe.

If you do have leftovers, you can keep them stored in the fridge for about 2 days, depending on the freshness of your ingredients. Just note the strawberries and cake layers will become much softer during storage.

More Easy Potluck Desserts

Jello Salad

$7.87 recipe / $1.12 serving

Strawberry Rhubarb Pie

$13.78 recipe / $1.72 serving

Fruit Dip

$2.28 recipe / $0.29 serving

Sugar Cookie Bars

$6.06 recipe / $0.40 serving

The post Red, White and Blue Trifle appeared first on Budget Bytes.

Easy Recipe for Blueberry and Rhubarb Muffins

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Blueberry Rhubarb Muffins

These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Dessert

Cuisine American

Total Cost $5.55 recipe / $0.46 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 299kcal

Author Melissa Nolan

Equipment

• 2 Medium Bowls
• Large Bowl
• Muffin Pan

Ingredients

• 1 cup granulated sugar $0.38
• 2 eggs $0.50
• ½ cup vegetable oil $0.30
• ½ cup milk $0.10
• ½ lemon juice and zest, $0.29
• 2 cups all-purpose flour $0.38
• 2 tsp baking powder $0.08
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• ½ tsp ground cinnamon $0.03
• 1 cup frozen blueberries 130g, $0.82
• 1 cup rhubarb leaves removed, trimmed, washed, and cut in ½-inch pieces (130g) $2.00*
• Nonstick cooking spray $0.01

Streusel Topping

• 3 Tbsp butter cold, $0.45**
• ¼ cup brown sugar $0.13
• ¼ cup all-purpose flour $0.05

Instructions

• Gather and prepare all ingredients. Preheat the oven to 400°F.
• In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to combine.
• In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
• Add the sugar mixture into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
• To make the streusel topping, in a medium bowl, add the butter, brown sugar, and flour. Using a fork, combine all ingredients until crumbly. You do not want a paste.
• Spray the muffin pan generously with nonstick cooking spray. Evenly divide the batter into the pan. Sprinkle the streusel topping evenly on top of each muffin.
• Bake for 15-20 minutes until the muffins have puffed up and are golden brown. Remove from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.

See how we calculate recipe costs here.

Notes

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. I found my rhubarb at Kroger’s.

**The butter in the streusel must be cold, or the streusel will melt right off!

Nutrition

Serving: 1muffin | Calories: 299kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Sodium: 252mg | Fiber: 1g

how to make Blueberry Rhubarb Muffins step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Combine the wet ingredients: Add 1 cup sugar, 2 eggs, ½ cup vegetable oil, ½ cup milk, lemon juice and zest (from ½ a lemon) to a medium-sized bowl. Mix well to combine.

Combine the dry ingredients: Pour 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon into a large mixing bowl and mix together.

Make the batter: Now pour the wet ingredients into the bowl of dry ingredients. Fold together to combine. Be careful not to overmix, as this can make your homemade blueberry rhubarb muffins tough and dense.

Add the fruit: Now fold in 1 cup frozen blueberries and 1 cup rhubarb (cut into ½-inch pieces). I like to fold the fruit into the batter to avoid the blueberries from bursting and turning the batter purple.

Make the streusel topping: Add 3 Tbsp cold butter, ¼ cup brown sugar, and ¼ cup flour to a medium mixing bowl.

Use a fork to combine the ingredients until crumbly. You don’t want a buttery paste, so make sure your butter is cold so it forms nice crumbles.

Divide batter into muffin tins: Spray your muffin pans well with nonstick cooking spray. Divide the muffin batter evenly between 12 muffin holes and top with the crumble topping.

Bake muffins: Bake your blueberry and rhubarb muffins in the preheated oven for 15-20 minutes or until they’ve puffed up and are golden brown. Remove the muffin tray from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.

Storage Instructions

Once you try these homemade rhubarb blueberry muffins, I’m sure you’ll want to make a double batch to enjoy all week long! Keep them in an airtight container in the fridge for up to 3-5 days to maintain freshness. You can also freeze them for up to 3 months. Let them thaw at room temperature or ping them in the microwave for about 30 seconds if you want one warm and ready in a hurry.

More Homemade Muffin Recipes

Lemon Blueberry Muffins

$7.00 recipe / $0.70 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Banana Muffins

$4.15 recipe / $0.35 serving

Zucchini Muffins

$3.53 recipe / $0.44 each

The post Blueberry Rhubarb Muffins appeared first on Budget Bytes.

Easy Recipe for Strawberry Rhubarb Pie

I’m not one to spend a fortune on dessert, and thankfully, you don’t have to. Frozen strawberries keep this easy strawberry rhubarb pie affordable, and the rhubarb? Totally worth grabbing when it’s in season. The sweet, juicy strawberries help to offset the tart flavor of the rhubarb while keeping the filling bright and balanced. I also add just enough cornstarch to help the filling thicken (while avoiding a soupy mess that spills all over the plate). I LOVE serving slices of this pie with a scoop of vanilla ice cream, and it’s absolutely perfect for sharing with friends and family.

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Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $13.78 recipe / $1.72 serving

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 slices

Calories 368kcal

Author Melissa Nolan

Equipment

• 9'' Pie Dish
• Sheet Pan
• Large Bowl
• Rolling Pin
• Aluminum foil

Ingredients

• 1 lb. fresh rhubarb leaves removed, trimmed, washed, cut into ½-inch pieces (453g) $6.99*
• 1 lb. frozen strawberries 453g, $2.72
• 1 cup granulated sugar $0.38
• ½ tsp ground cinnamon $0.03
• ¼ cup corn starch $0.14
• ½ lemon juice and zest, $0.29
• 1 tsp vanilla extract $0.14
• ¼ tsp salt $0.01
• 2 pie crusts 9-inch pre-made crusts, room temperature***, $2.77
• 2 Tbsp butter small dice, $0.30
• 1 Tbsp milk $0.01**

Instructions

• Preheat the oven to 400°F. Gather and prepare all ingredients.
• In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
• Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
• Pour the filling onto the pie crust and evenly top with butter pieces.
• Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
• Cut slits in the top pie crust to vent during the baking process. Brush with milk.
• With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
• Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.

See how we calculate recipe costs here.

Notes

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. The stores usually cut off the leaves, but make sure to double-check! They contain high levels of oxalic acid, which can be toxic, so it’s best to remove them before baking this delicious pie. I found my rhubarb at Kroger’s.

**Brushing milk on top helps the crust get golden brown and crunchy. You can also use melted butter, a beaten egg, or an egg yolk.

***You can use store bought pie crusts or use our easy homemade pie crust recipe

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Sodium: 276mg | Fiber: 3g

how to make Strawberry Rhubarb Pie step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Make the filling: Add 1 lb. of fresh rhubarb (cut into ½-inch pieces), 1 lb. frozen strawberries, 1 cup granulated sugar, ½ tsp cinnamon, ¼ cup corn starch, lemon juice and zest (from ½ a lemon), 1 tsp vanilla, and ¼ tsp salt to a large mixing bowl. Gently fold the ingredients together until well combined. Set aside while you prep the pie crust.

Prep the pie crusts: Roll out one of your 9” pie crusts until it’s slightly larger than your 9” pie pan.

Place the rolled-out pie crust on the bottom of the pie pan and gently press the bottom and sides down. Don’t pull or stretch the dough, as this can cause it to tear. You want the excess pie crust to be hanging over the sides of the pie dish.

Assemble the pie: Add the filling to the pie crust and evenly add the butter pieces (2 Tbsp total) on top.

Now roll out the second pie crust and place it on top of the filled pie dish. Pinch the edges with the bottom crust to seal it tight.

If you want, you can crimp the pie crust edges to make it look more decorative.

Use a knife to cut slits into the top crust. This creates a vent to allow steam to escape during the baking process. Be careful not to slice all the way through to the bottom crust!

Now, brush the pie crust with 1 Tbsp milk.

Add the foil: Wrap a 3-inch strip of tin foil around the edges of the pie to prevent burning.

Bake the pie: Place the pie onto an oven-safe tray and place it into your preheated oven. Bake it for 30-45 minutes, and then remove the foil. Bake for a further 25-30 minutes until the crust is golden. Keep an eye on your strawberry rhubarb pie, as each oven is different, so your pie may need more or less time.

Let it cool: Once finished, remove the pie from your oven and let it cool before slicing. Enjoy!

Serving Suggestions

Like I mentioned earlier, I just have to top my slice with vanilla ice cream. It adds even more sweetness and is a must if the rhubarb I bought is extra tart. I also think a dollop of homemade whipped cream would be delicious on this strawberry and rhubarb pie! If you have extra rhubarb on hand, use it to make blueberry rhubarb muffins.

Storage & Reheating

More Dessert Pie Recipes

Apple Pie

$6.94 recipe / $0.87 serving

Peanut Butter Pie

$9.39 recipe / $1.17 serving

Pear Galette

$6.24 recipe / $0.78 serving

Key Lime Pie Bars

$8.19 recipe / $0.54 serving

The post Strawberry Rhubarb Pie appeared first on Budget Bytes.

Easy Fruit Dip Recipe

This Greek yogurt fruit dip is everything I want in a quick and easy treat: creamy but light and just sweet enough without being overwhelming. The yogurt gives it a smooth and tangy base, while the whipped topping adds a fluffy texture that I just love. It’s also SO easy to scale up for a crowd (perfect for BBQs, potlucks, birthdays, baby showers, or a quick after-school snack to keep those little mouths satisfied!) And anything that gets my kids to happily eat a plate of fresh fruit is always a win in my book. 😉

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Fruit Dip

Make this easy Fruit Dip in 5 minutes with Greek yogurt, whipped topping, powdered sugar, and vanilla. Light, creamy, and perfect with fresh fruit.

Step-by-step photos can be seen below the recipe card.

Course Dessert, Snack

Cuisine American

Total Cost $2.28 recipe / $0.29 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings (about ¼ cup each)

Calories 48kcal

Author Marsha McDougal

Equipment

• Medium Bowl

Ingredients

• ½ cup Greek yogurt $1.00
• 2 Tbsp powdered sugar $0.06
• 1 tsp vanilla extract $0.65
• 1 ½ cups whipped topping *, $0.57

Instructions

• Combine the Greek yogurt, powdered sugar, and vanilla extract in a medium bowl. Stir together until combined.
• Next fold in the whipped topping until combined with the yogurt mixture. Enjoy immediately or refrigerate until ready to serve. Serve with an assortment of your favorite fruit.

See how we calculate recipe costs here.

Notes

*If using store-bought whipped topping, like Cool Whip, make sure it’s thawed in the refrigerator before mixing with the rest of the ingredients. You can also use a homemade whipped cream.

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Sodium: 15mg

how to make Fruit Dip step-by-step photos

Gather all of your ingredients.

Combine the ingredients: Add ½ cup Greek yogurt, 2 Tbsp powdered sugar, and 1 tsp vanilla extract to a medium mixing bowl. Stir until well combined with no visible streaks of powdered sugar.

Now gently fold in 1 ½ cups whipped topping until fully incorporated into the yogurt mix.

Serve: You can serve this homemade fruit dip straight away, or keep it in the fridge until ready to serve. See my full storage and serving suggestions below!

Variations to try!

This recipe for fruit dip is simple on purpose. I really like the subtle sweetness and how the flavor of whatever you serve it with shines through. But that doesn’t mean you can’t mix it up and try something different! Here are some variations that I think could work well:

• Use a flavored Greek yogurt (like raspberry or strawberry) to switch up the flavor and add a little color. I’d adjust the powdered sugar to taste here, depending on the flavor you choose!
• Use a different flavor extract, such as almond extract
• Stir in some orange, lemon, or lime zest for a little zing!
• Sprinkle over some cinnamon or nutmeg (this would be great for the fall, especially if served with apple slices)
• Mix in chocolate chips (any type) or sprinkles
• Add peanut butter for a nutty flavor (I’d start with 1-2 tablespoons and add more to taste)
• Try making it dairy-free by using your favorite dairy-free Greek yogurt and whipped topping
• Wanna up the protein content? Make our honey vanilla cottage cheese fruit dip and serve both options at your next gathering!

Storage Instructions

Any leftovers will last around 3-4 days in an airtight container in the fridge. However, this can vary based on the freshness of your Greek yogurt and whipped topping, so your exact mileage may vary.

More Easy Dessert Dip Recipes

S’mores Dip

$6.89 recipe / $0.86 serving

Jello Salad

$7.87 recipe / $1.12 serving

Easy Caramel Sauce

($1.68 recipe / $0.11 serving)

Pumpkin Butter

$4.27 recipe / $0.17 serving

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