• Entree
  • Dessert
  • Side Dish
  • Appetizer

Month

August 2015

It’s Like a Banana Split on Steroids – YUM!

31 August 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, banana, banana split, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate, chocolate syrup, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, family-friendly, family-friendly dessert, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's chocolate syrup, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, layered, Layered Banana Split, layered dessert, Libby, McCormick spices, Morton salt, no-bake, no-bake dessert, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potluck, Powdered sugar, recipe, refrigerated, refrigerated dessert, Ritz crackers, Sara Lee, Sargento, slow cooker, tailgate, tailgate dessert, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Layered Banana Split is a great, low-hassle, family-friendly dessert that also would be well received at a potluck (or even a tailgate, if you have a way of keeping it relatively chilled).  You’ll love the stacks of sweet, creamy flavor, and you can keep it simple or “fancy it up” as much as you like!

 

I love making an elaborate dessert, now and then, but sometimes, it is those simple ones that keep me coming back for more.  This layered banana split doesn’t even require any baking, and yet it has piles of sweet flavor that will win over people of all ages. I’ve served this a couple of times at family gatherings and it has been a huge success among the young and the old. Make sure you’ll get a portion of your own, before it’s gone!

 

Recipe and photo courtesy of Recipe Chatter

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Make a double batch – you won’t regret it!

Try A Completely Different Way Of Making This Classic Party Food Item

31 August 2015
Grace
0 Comment
appetizer, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Blue Plate, Blue Plate mayonnaise, Bob's Red Mill, Borden, bread crumbs, breadcrumbs, breaded, Breaded Deep-Fried Deviled Eggs, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, deep fat fryer, deep fried, deep fryer, dessert, deviled egg, deviled eggs, Dijon mustard, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, fried, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon Dijon mustard, Hellmann's, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, home, home recipe, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana Hot Sauce, mayo, mayonnaise, McCormick spices, Morton salt, mustard, Pam Cooking Spray, party, party appetizer, party food, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso, Progresso Italian Style Bread Crumbs, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Southern, Southern appetizer, Southern food, tailgate, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Well, I Haven’t Had These Quite Like This Before – WOW!

Forget making them the plain way – kick the appetizer tray up a notch and make some Breaded Deep-Fried Deviled Eggs.  Sure to wow your palate, neither you nor anyone else will be bored by these yummy treats.

These will be the center of attention at the dinner table, but not for long. They will be gone in a heartbeat! You could say that deviled eggs are victims of their own success in a way.  Though they look just lovely on a plate and could hardly be said to taste bad as-is (if you like egg and a touch of spicy flavor, that is), they’ve become such a commonly seen and eaten item at parties and tailgates that they’re kind of a yawner.  “Oh, okay, great.  Now what’s next?”

Well, it turns out, with just a little twist (an extra step or two, basically), you can make this classic but a bit clichéd party food item into something extra-savory and exciting. I’ve made these for a few parties already, and they were a great success!

Recipe and photo courtesy of The Temptations

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: If chili powder isn’t your favorite, use pepper instead.

You’ll Never Need Another Recipe For These Again!

31 August 2015
Grace
101 Comments
appetizer, Argo cornstarch, bake, baked, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab, crab cake, crab cakes, crabmeat, crock pot, Daisy sour cream, dessert, Dijon mustard, dinner, Dole, domino sugar, Duke's, Duke's mayonnaise, easy, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hellman's, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade tartar sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lea & Perrins, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Libby, LouAna canola oil, lump crabmeat, main course, Maryland, Maryland crab cakes, mayo, mayonnaise, McCormick spices, Morton salt, mustard, oil, Old Bay, Old Bay seasoning, Pam Cooking Spray, panko, panko bread crumbs, Panko Maryland Crab Cakes, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso panko bread crumbs, quick, Quick & Easy Homemade Tartar Sauce, recipe, Ritz crackers, Sara Lee, Sargento, seafood, seafood recipe, slow cooker, tartar sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire, worcestershire sauce

I LOVE these, with all my heart and soul.

Those Maryland crab cakes are a classic seafood treat, sure to be a winner as a part of any meal.  These Panko Maryland Crab Cakes have a crust strong enough to hold everything together but light enough to let that delicious savory crabmeat flavor shine!  They pair nicely with the Quick & Easy Homemade Tartar Sauce. I happen to love crab cakes.  It’s really hard to go wrong with that great crab flavor for a good seafood dish, either as an appetizer or as part of the main meal.

Sadly, it is possible to mess up crabmeat; the most common mistake is to mix it with something that drowns out its great natural taste.  This simple recipe deftly avoids that and is also kind enough to provide a great-tasting tartar sauce–no need to settle for the store-bought tartar, when you can make some yourself so quickly and easily.

Recipe and photo courtesy of Once Upon a Chef

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Make a double batch for a larger crowd (or just so you can have more yourself…)

How To Make A Meal Your Grandma Would Be Proud Of

31 August 2015
Grace
0 Comment
Argo cornstarch, baked, baking, baking powder, baking soda, barilla pasta, beef, Beef Cabbage Rolls, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, cabbage rolls, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy, eat, Eggland's Best eggs, filling, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, healthier, healthy, Hershey, Hodgkin’s Mill, home, home recipe, Hunt's, Hunt's tomato sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lea & Perrins, Lea & Perrins Worcestershire Sauce, Lea and Perrins, lean beef, Lean Beef Cabbage Rolls, lean ground beef, Libby, McCormick spices, Morton salt, oven, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, rolls, Sara Lee, Sargento, savory, slow cooker, sweet, sweet and sour, tangy, Thorn Apple Valley, Toll House, tomato sauce, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire, worcestershire sauce

Just a Few Easy Steps to a Filling, Yummy Meal

If you are looking for a healthier alternative to the usual heavy casserole options for dinner, try these Lean Beef Cabbage Rolls!  They’re packed with fiber, lean protein, and great flavor, and they’re easy enough to make for a midweek meal. Not to mention they are so delicious that no-one is going to think of them as “health food”! I actually have always liked cabbage, in cole slaw or even relatively plain (as in corned beef and cabbage), but I know that it isn’t exactly everyone’s favorite vegetable – or favorite food, period.

In this form, however, even some of the staunchest cabbage critics will enjoy it. Moreover, though the ground beef used here is extra-lean, the dish has great multi-dimensional savory flavor. And you can switch it up by using ground chicken or turkey instead!

I’ve actually used ground turkey in mine before and the family couldn’t even tell the difference. It turned out really nice and only contained half the fat. What a score!

Recipe and photo courtesy of Mrs. Happy Homemaker

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use whole grain brown rice for an even healthier option.

This Juicy Pork Makes Me Want To Barbecue All Year Long

31 August 2015
Grace
0 Comment
7-Up, appetizer, Argo cornstarch, baking powder, baking soda, barbecue, barbecue pork, barbecue recipe, barilla pasta, BBQ, BBQ Pork, BBQ recipe, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy, eat, Eggland's Best eggs, Filipino, Filipino Barbecue Pork, Filipino Barbecue Pork on a Stick, food, Gold Medal flour, granulated sugar, Green Giant, grill, grilled, grilling, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, party, party food, Pepperidge Farm, Philadelphia cream cheese, Philippines, pork, pork butt, pork shoulder, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Sierra Mist, simple, slow cooker, soda, soda drink, soft drink, soy, soy sauce, Sprite, tailgate, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I Could Probably Wolf Down 20 in One Sitting, If I Didn’t Watch Myself!

What an easy recipe for your grill – and aside from the time to marinate, it won’t take you all that long to make, either. This Filipino Barbecue Pork on a Stick combines a touch of the exotic with all of the great familiar flavors of American BBQ. This is sure to be a hit at your next cookout or tailgate party, or maybe you’d just like to wow your friends and family with something amazingly delicious! I can never resist grabbing a couple of tasty skewers of barbecue chicken or pork when I see it at the Chinese buffet.

I was itching for an excuse to break out the grill another time or two, and I have to say I was rather well rewarded. Definitely worth staying outside for a moment, even if the weather is getting colder. Yum!

Plus, if you’re going to make this outside all you have to do is put your hat and gloves on if the weather is starting to get nippy. Trust me, it’ll be well worth the effort.

Recipe and photo courtesy of When Adobo Met Feijoada

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: This is the perfect recipe for family gatherings!

This Chowder Will Leave You Feeling Like The Ruler Of The Sea

31 August 2015
Grace
0 Comment
baking powder, baking soda, Bertolli extra-virgin olive oil, biscuit, biscuits, bisquick, Bisquick mix, black pepper, Bob's Red Mill, butter, cheddar, Cheddar Bay Biscuits, cheddar biscuits, cheese, cheese biscuits, Cheesy, cheesy biscuits, chicken stock, chowder, Clabber Girl, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, Halloween, Halloween party, home, home recipe, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Maine, McCormick spices, milk, Morton salt, New England, New England biscuits, New England chowder, New England food, New England Shrimp Chowder, New England soup, olive oil, party, party food, Pompeian, Pompeian extra virgin olive oil, recipe, seafood, seafood chowder, shrimp, shrimp chowder, soup, Swanson, Swanson chicken stock, tailgate, tailgate food, tailgate party, tailgating, TruMoo milk, Wesson vegetable oil

    If you’re like me and you couldn’t imagine your life without shrimp and cheese, you will LOVE this New England Shrimp Chowder!  And with the Cheddar Bay Biscuits and a simple salad, if you like, you have an easy full meal.  This would be a big hit at parties, but you could make it for dinner at home most any night of the week without too much trouble.

     

    When I first came across this recipe, I thought, “What a great idea for Halloween, without the pumpkin overload!”  But there was no way that I could wait for something that looked so good.  I love my seafood dishes, and how could I pass up trying something so easy to put together? It turned out so delicious that it deserves a place in our dinner rotation!

     

    Recipe and photo courtesy of Musing Maine-iac.

     

    USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

     

    Quick Tip: You don’t have to serve this meal with Cheddar Bay Biscuits. In fact, you can use a regular slice of bread for dipping if you want.

     

    Not Your Everyday Cake

    31 August 2015
    Grace
    0 Comment
    Argo cornstarch, bake, baked, baker, bakery, baking, baking powder, baking soda, barilla pasta, beautiful, Bertolli extra-virgin olive oil, black forest, Black Forest Cake, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, casserole, cherries, cherry, cherry brandy, Chiquita, chocolate, chocolate cake, Clabber Girl, cocoa, cocoa powder, College Inn, Cool Whip, crock pot, Daisy sour cream, dark chocolate, dark cocoa powder, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fancy cake, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's, Hershey's Special Dark Cocoa, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kirsch, kosher salt, Kraft, land o lakes butter, Libby, light icing, LouAna vegetable oil, McCormick spices, moist, moist cake, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, special dessert, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping

    Need a cake for a special occasion? This Black Forest Cake perfect for a festive event, but don’t be too modest to make this just to surprise your family!  This cake is super-moist, loaded with great chocolate flavor, and topped with about the most light and heavenly whipped cream frosting imaginable. Sounds perfect, doesn’t it?

     

    I don’t bake cakes often, but when I do, I like to pull out all the stops and put together something out-of-this-world to wow my guests.  If you are going to bake something nice for company, you might as well go all-out, am I right?  If you’re not that into chocolate or cherries, this may not be the cake for you, but if you are, you’ll fall in love with it.

     

    Recipe and photo courtesy of Feed Your Temptations

     

    USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

     

    Quick tip: Don’t use your hands to decorate with the shaved chocolate, it will be sticky. Use a spoon instead.

    1234Next ›Last »

    Search Our Recipes

    Tastee Recipe On Facebook

    Facebook
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • February 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015

    Pages

    • HOME
    • TERMS OF USE
    • PRIVACY POLICY
    • CURATION POLICY
    • DMCA POLICY
    • CONTACT US
    Copyright 2017 Tastee Recipe

    IMPORTANT DISCLOSURE:

    We are often compensated for products we link to. Click here for details.