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October 20, 2015

Be Ready to Scrape the Bowl Clean When You Make Some of This!

20 October 2015
Grace
0 Comment
appetizer, appetizer recipe, Argo cornstarch, bacon, bacon dip, baking powder, baking soda, barilla pasta, BBQ, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheese, Cheesy, Cheesy Bacon Dip, cheesy dip, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dip, dip recipe, Dole, domino sugar, easy, easy dip, easy party food, easy recipe, eat, Eggland's Best eggs, five, five-ingredient, five-ingredient dip, food, Gold Medal flour, granulated sugar, Green Giant, green onions, Hershey, Hodgkin’s Mill, home, home recipe, hormel bacon, ingredient, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, party, party food, Pepperidge Farm, Philadelphia cream cheese, picnic, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, SuperBowl, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    This Cheesy Bacon Dip is a great choice if you want to make a quick and easy snack for yourself or for any gathering. I love serving it with tortilla chips or crackers. My husband enjoys eating it with pretzels. It’s all up to personal preference as this is a dish that pairs so well with pretty much anything! How do you think you’ll be eating cheesy bacon dip?

     

    As is, the recipe serves six people, but I don’t think that you would have any trouble expanding it as you need. Just some quick mixing and the dip bakes in about half an hour. How can you beat that? This is the perfect dip for any SuperBowl, tailgate, or backyard BBQ party. Just make sure you have the recipe at hand – people are going to be begging you for it!

    Recipe and photo courtesy of 12 Tomatoes

     

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    Quick Tip: You can serve this dip in an edible bread bowl. It’s tasty and a lot of fun!

     

    Well, Isn’t This a Lovely Flavor Combination

    20 October 2015
    Grace
    1 Comment
    Argo cornstarch, autumn, autumn cake, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, caramel, caramel frosting, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream, cream cheese, cream cheese frosting, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, frosting, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade caramel, Italian, Italian cream, Italian cream cake, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan, pecan halves, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin caramel, pumpkin caramel cake, Pumpkin Caramel Italian Cream Cake, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    The other day I was bored. This is seriously big news if you know me and are aware of my usual work schedule! I don’t have too much free time, but this was an exception. So I thought, how about I make a nice, big cake now that I have the time? The problem was, I hadn’t made a single cake in weeks (months even), so I was a little lost with what recipe I should use. I didn’t want to go with the most ordinary ones, but I certainly didn’t want to spend the whole day in the kitchen, either.

    After a moment (or two) of online searching I came across this beautiful Caramel Pumpkin Italian Cream Cake and decided to give it a go! As with so many recipes, the formula for Italian cream cake is open to a lot of modification according to the season and to your own tastes. This rich flavor combination is particularly good for Thanksgiving but I would most definitely use it for any special occasion.

    Recipe and photo courtesy of Lorie’s Mississippi Kitchen

     

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    Quick tip: If you want to make this a little faster, use store-bought frosting.

    Chicken Alfredo, the Cajun Way!

    20 October 2015
    Grace
    0 Comment
    alfredo, alfredo recipe, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken, boneless chicken breast, boneless skinless chicken, Borden, broth, brown sugar, cajun, cajun alfredo, Cajun Chicken Alfredo, Cajun cuisine, Cajun food, Cajun recipe, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken alfredo, chicken breast, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, dinner, Dole, domino sugar, easy, easy Cajun recipe, easy recipe, eat, Eggland's Best eggs, entree, 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 butter, Libby, Louisiana, main course, main dish, McCormick spices, Morton salt, olive oil, one-pot, one-pot dinner, one-pot meal, Pam Cooking Spray, pasta, pasta recipe, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, quick Cajun recipe, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple Cajun recipe, simple recipe, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    It may not be your typical chicken alfredo recipe, but this Cajun Chicken Alfredo is delicious. It contains just the right amount of spice to wake up the flavor a bit, but the spice is nicely balanced with half and half, so that even people very sensitive to spice will have no trouble enjoying this recipe. I do love Cajun recipes of all types, but ones like these are especially good for midweek nights when you want something really quick and need to keep cleanup to a minimum. I wouldn’t call this traditional alfredo, but it is certainly a yummy one-pot meal!

     

    I must say I hesitated for a while when I came across this recipe. I do enjoy Chicken Alfredo as much as I do cajun seasoning, but had never thought of combining the two. Turns out it was a great idea!

    Recipe and photo courtesy of The Recipe Critic

     

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    Quick tip: Use your favorite pasta noodles and cheese for this dish.

    Moist and Beautiful Toasted Butter Pecan Cake–YUMMY!

    20 October 2015
    Grace
    0 Comment
    Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, butter pecan, butter pecan cake, Butter Pecan Frosting, cake, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, 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 butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, South, Southern, Southern cake, Thorn Apple Valley, toasted, toasted butter pecan, Toasted Butter Pecan Cake, toasted pecan, toasted pecans, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    If you like pecans (or nuts generally), and you want a cake with a flavor that is just a bit outside the ordinary but not TOO out there, this Toasted Butter Pecan Cake is a good choice. Maybe it’s just the Southern in me, or maybe I’m just a sucker for that blend of creamy and nutty flavor, but butter pecan has been one of my favorite ice cream brands for as long as I can remember. Needless to say, I was a little excited to try out this flavor in cake form, and I wasn’t disappointed.

     

    Yes, some may think that frosting is a little on the heavier side, but it goes REALLY well with the cake, especially since the cake itself has a surprisingly light texture. Buttery, creamy, nutty but not overpoweringly so – such great depth of flavor here. I think that this is a great cake for the holidays, though it’s a straightforward enough recipe that you should have no trouble making it for most any occasion.

    Recipe and image courtesy of Taste of Home.

     

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

     

    Quick tip: If you’d prefer, you can use your favorite homemade or store-bought frosting instead.

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