Tastee Recipe November 21, 2015 - Tastee Recipe

There Is An Amazingly Delicious Surprise Inside This Treat!

21 November 2015

Argo cornstarch, Baked Apple Brie, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Brie, Brie Cheese, brown sugar, Campbell’s soups, casserole, Cheese Dip, Chiquita, Clabber Girl, College Inn, Cool Whip, Crescent Roll Dough, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pillsbury™ refrigerated crescent rolls, 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

A lot of people serve cheese during the holidays and on special occasions. Be it in dips, spreads, or balls, it’s a popular food that has been reinvented a million ways. There’s such a large variety of cheese these days that it can be a tough one to try and figure out what is best for your dish. This Brie appetizer is like the Beef wellington of cheese presentation. It’s like a fruit and pastry platter, all rolled into one – and the flavors complement each other so perfectly!

It only takes five minutes of prep time, and 25 to cook, so this creamy appetizer can be made, right when guests arrive. The ingredients are simple, as are the instructions on how to wrap the cheese. Before the Brie gets wrapped, however, it is covered with fresh slices of apple, and a generous helping of brown sugar. Pop it in the over, and enjoy the gooey sweet cheese oozing out of the crispy pastry shell.

Recipe and photo courtesy of Tablespoon

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Quick tip: If you’re not a big fan of brie, use your favorite cheese instead!

The Main Staple on a Special Dinner Table can be Kept Simple and Delicious

21 November 2015

Alton Brown, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Brine, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Good Eats, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving Turkey, Thorn Apple Valley, Toll House, TruMoo milk, turkey, Turkey Sandwich, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

There’s one thing that always makes me scratch my head when the holidays are over. Why is it that we only cook turkey on Thanksgiving and Christmas? At least that’s how it seems to be in my family. It is such a special meal and everyone loves it (to the point where they fight over the last piece) – so why not make it more often, throughout the year? Well, once you’ve tried this recipe I’m pretty sure you will make it year round. Friends, this one is a keeper! Food Network’s Alton Brown has the perfect simple recipe, for fork-tender, moist cuts of meat, and a buttery crisp skin.

Keep in mind, preparation for this recipe must start two to three days in advance. Thawing the turkey in the refridgerator is still the best method to defrosting. You shouldn’t rush the process. You can also prepare the vegetable stock/Brine at the same time. Letting it sit, will ensure your turkey is infused with rich and bold flavors, that will invade your other dinners for a week.

Recipe and photo courtesy of The Food Network

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Quick tip: The left overs can be made into anything from cranberry-stuffing turkey sandwiches, to turkey soup, open-faced turkey sandwiches with gravy, to turkey salad.

If You’ve got Bacon and Maple Syrup, These Buttery Crunch Snacks are Addictive

21 November 2015

Argo cornstarch, Bacon Crack, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, Caramel Bacon, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Maple Caramel, Maple Caramel Bacon Crack, 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

This treat has a variety of flavors, like the smoky crunch of bacon, and the sweet after taste of candied maple. Another great win for this recipe, is that it only takes 4 ingredients! So you don’t have to waste your time looking for a million. This recipe makes for a great snack, appetizer, or dessert. My favorite, though, is to simply leave it out in a candy dish. The total time from prep to cooking is under 45 minutes! It serves up to 12 people, but once you bite into this chewy goodness, it’s hard to share!

Make these for your kids’ birthday parties and everyone will love them so much, they’ll probably forget there is a cake! These would also make such tasty gifts for your friends and neighbors – just put them in a glass jar with a ribbon on top. I know I would certainly be happy if someone brought me a bunch of these!

Recipe and photo courtesy of The Domestic Rebel

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Quick tip: You can add chocolate chips for a sweeter piece of bark, or a dash of red pepper flakes for a little bit of spicy flare.

This Meal-Starter is Infused With Garlic Herb and Gooey Cheese

21 November 2015

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, Cheesy Bread, Cheesy Herb Bread, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Garli Bread, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mozzarella, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sourdough, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Here’s a side this that can just as well be served as a lovely breakfast, an appetizer for a larger crowd or a quick lunch! This garlic cheese bread is such a breeze to make, you’re going to want to prepare one at least once a week. This is a treat that not only tastes delicious, but looks absolutely gorgeous, too.

Soft on the inside, with a crispy crust, the bread is sliced in such a way, that the herb butter and cheese can melt deep inside the loaf. This makes the dish not only delicious, but fun for the family to portion. Each piece leaving a gooey trail of hot cheese. This recipe calls for a sourdough loaf. Due to the difficulty of making sour dough at home, you can use a store bought loaf. If you think you can make your own, or want to use a different kind, go right ahead. You can dip these cheesy bites in marinara sauce, or an herb infused olive oil.

Recipe and photo courtesy of Handle the Heat

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Quick tip: To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking.

Two Seasonal Desserts Combine to Make a Smothered in Sweetness Delight!

21 November 2015

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, caramel, caramel apple, caramel apple cheesecake, casserole, cheesecake, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday dessert, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, 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

There are times when you want to just quickly whip up a dessert to save time on a busy day. But occasionally there are those days when you feel like that sort of thing just isn’t enough! I had one of those moments a couple of weeks ago, when I was expecting very special company. I started searching for dessert recipes that would completely wow my guests, and leave everyone speechless.

This sweet apple cheesecake is drizzled with melted caramel, in true celebration of the flavors of these colder months of the year. What better way to enjoy a treat, than to combine two of your favorites? Although this recipe has quite a few ins and outs, the indulgent results are unmistakable. The tastes of rich cheesecake, smothered warm apples, and a dollop of melted caramel, will have you clearing your plate in record time.

Recipe and photo courtesy of The Food Network

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Quick tip: Use store-bought caramel sauce if you want to make this a little faster.

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