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October 14, 2015

Even the Haters Will Be Converted With This Delicious Recipe!

14 October 2015
Grace
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Argo cornstarch, bacon, bacon and honey mustard sauce, bacon honey mustard, Bacon Honey Mustard Brussels Sprouts, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Brussels, Brussels sprouts, Brussels sprouts recipe, Campbell’s soups, casserole, cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hershey, Hodgkin’s Mill, home, home recipe, honey, honey mustard, honey mustard sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mustard, Pam Cooking Spray, parmesan, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, side, side dish, slow cooker, sprouts, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I think that you’ll be hard-pressed to find anyone who dislikes this Bacon Honey Mustard Brussels Sprouts recipe. Seriously, give these a try, even if you have doubts about ever trying Brussels sprouts again. This dish isn’t nearly as difficult to put together as its gourmet presentation might suggest, and it is packed full of delicious sweet, savory, and softly tart flavors.

 

I went with the country-style Dijon because I generally prefer mustard with a bit of graininess but relatively soft flavor. However, tastes vary, so use what you like. It’ll be delicious, regardless. The flavor blend here means that you can pair this dish with just about anything. Most any chicken, pork, or beef dish will work nicely, and even some fish dishes will work with it. The sky’s about the limit, really; it’s just a matter of what you feel like having.

Recipe and photo courtesy of Necessary Indulgences

 

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Quick tip: Use your favorite cheese instead of Parmesan.

A Deliciously Sweet Poultry Recipe For Your Slow Cooker

14 October 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken, chicken breast, chicken breasts, chicken recipe, Chiquita, Clabber Girl, College Inn, cooking spray, Cool Whip, crock pot, Crock-Pot slow cooker, crockpot, crockpot chicken, Crockpot Hawaiian Chicken, crockpot recipe, Daisy sour cream, dessert, Dole, domino sugar, easy, easy chicken, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hawaii, Hawaiian, Hawaiian chicken, Hawaiian recipe, 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, main course, main dish, mandarin, mandarin orange, mandarin oranges, McCormick spices, Morton salt, orange, oranges, Pam, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pineapple, pineapple and orange chicken, pineapple orange chicken, pineapples, poultry, poultry recipe, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple chicken, simple recipe, skinless boneless chicken, skinless boneless chicken breasts, slow cooker, slow cooker chicken, slow cooker recipe, slow cooking, slow-cooked, soy sauce, sriracha, sriracha sauce, sweet and sour chicken, sweet chicken, sweet meat, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Crockpot Hawaiian Chicken is perfect for people who want a low-hassle meal and like their meat on the sweet side. It features a sticky-sweet sauce, with the natural mild acidity of the pineapple and mandarin oranges giving it just the right amount of tartness to put the sweet and savory flavors in balance. I have to say, the Hawaiians do know how to blend the Asian and American cooking traditions nicely. I was more than happy to break out my Crock-Pot again to give this a try. And with no pre-cooking even required, this recipe is about as easy as it gets.

 

For easier cleanup, spray down your slow cooker with some cooking spray or use a liner. You can tweak the sauce in this recipe a bit according to taste. The simplest way to serve this chicken is as shown, on a bed of rice of your choice. I happen to think that jasmine rice goes beautifully with this! That is likely more than enough for a full meal for most people, but if you want some sides, I would recommend some simply cooked carrots and a green vegetable of your choice for a bit of contrast.

Recipe and photo courtesy of Our Table For Seven

 

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Quick tip: Use slow cooker liners for an easier cleanup!

It Might Not Be Grandma’s Exact Recipe, But Wow!

14 October 2015
Grace
2 Comments
Argo cornstarch, bake, baked, baked dessert, bakes, baking, baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bourbon, bourbon sauce, bourbon whiskey, bourbon whiskey sauce, bread, bread pudding, bread pudding recipe, Bread Pudding With Whiskey Sauce, butter, Clabber Girl, cooking spray, dessert, dessert recipe, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, home, home recipe, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, light, lightened, lightened dessert, lighter, Maker's Mark, Maker's Mark bourbon, McCormick spices, Misto, Misto cooking spray, Morton salt, Pam, Pam Cooking Spray, pudding, recipe, sauce, simple, simple recipe, TruMoo milk, vanilla, Wesson vegetable oil, whiskey, whiskey sauce

Are You Ready To Sample Some Of This Incredible Dessert?

Bread pudding is a classic dessert that can best be described as simple but elegant. This Bread Pudding With Whiskey Sauce recipe includes options for lightening things up a bit while still bringing the great flavor.

My great-grandmother, whom I called Granny and whom Dad called Mama, made a fantastic bread pudding with a whiskey sauce that practically made a dessert by itself. Alas, Granny closely guarded her recipes, and it was lost. I was happy to stumble upon this recipe and indulge in a little nostalgia. Though I can’t say that the recipe is exactly the same, it is similar, and I think that even Granny would have agreed that it is really tasty.

Of course, if you prefer making the sauce without the whiskey, this will still turn out delightful. But I would highly recommend giving it a try! I am definitely not a fan of whiskey but it makes this dessert super flavorful.

Recipe courtesy of Audrey at Dishably. Image courtesy star5112.

 

 

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Quick Tip: Drizzle some maple syrup on this bread pudding before digging in. Yum!

I Love This Doughnut Flavor!

14 October 2015
Grace
0 Comment
apple, apple cider, apples, Argo cornstarch, autumn, autumn dessert, autumn doughnut, autumn doughnuts, autumn sweets, autumn treat, bake, baked, Baked Caramel Apple Cider Doughnut, Baked Caramel Apple Cider Doughnuts, baked donut, baked doughnut, baked doughnuts, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, caramel, caramel apple, caramel glaze, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, donut, donut recipe, donuts, doughnut, doughnut recipe, doughnuts, eat, Eggland's Best eggs, fall, fall dessert, fall doughnut, fall doughnuts, fall sweets, fall treat, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, Martinelli, Martinelli's, Martinelli's apple cider, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

No, you can’t really call them healthy, but these Baked Caramel Apple Cider Doughnuts are delicious. They’re kind of like caramel apples in softer doughnut form–a great treat for fall. I normally prefer the fried doughnuts, even though they are less healthy than the baked ones, but these really are good! They’re certainly a lot better than any store-bought baked doughnuts that I’ve ever had.

 

If you don’t have a doughnut pan, you can use a muffin pan and just make these into muffins. They’ll taste great, either way. I have to say, for baked doughnuts, these are rather soft and moist. I’m guessing that the generous amount of butter in the dough helps, not to mention all of that heavy cream in the glaze – mmm, so good! I really am a sucker for that caramel apple flavor, and the fact that these are a lot easier to eat than actual caramel apples doesn’t hurt.

Recipe and photo courtesy of The Cookin’ Chicks

 

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Quick tip: If you don’t want to use cinnamon, you can use nutmeg instead. Just cut the amount in half.

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