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June 14, 2016

There Are Just 6 Ingredients And 2 Steps to Making This Fabulous Coleslaw

14 June 2016
jessicafaidley
16 Comments
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, Chiquita, Clabber Girl, coleslaw, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, French's, Fresh express, garlic salt, Gold Medal flour, granulated sugar, Green Giant, Hellman's, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, 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

2 Steps To The Best Coleslaw You’ll Ever Eat

I kind of have a thing for coleslaw.  I think coleslaw is really yummy, but I like recipes that are creamy and easy to chew. This coleslaw fits both those requirements and is incredibly easy to make.  I knew I had to prepare this for my next BBQ.The secret to success here is to use a blender.  I have a Vita-Mix which is prefect for this kind of recipe, as it has various settings, such as speed, that can help cut the ingredients to the perfect size depending on my preference that day.

This is also my husband’s favorite preparation as it reminds him of his mom’s southern meal version. I try to make it just like she does and even though my sweet husband tells me it is better than his mama’s, I don’t know if I beleive him.

I mean, can anything really be better than your southern mama’s cooking? This coleslaw recipe certainly comes close. Enjoy!

Recipe and photo courtesy of Buns In My Oven.

 

 

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

Quick Tip – Make this recipe at least an hour in advance (I prefer about 6 hours before planning to serve).

What A Fun Way To Use Circus Animal Cookies!

14 June 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, circus animal cookies, Clabber Girl, College Inn, Cool Whip, domino sugar, Eagle Brand, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey. Jell-O, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft marshmallow cream, land o lakes butter, McCormick spices, Morton salt, Mother's, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

As a kid, my mom rarely bought pre-made cookies.  The exception were these Circus Animal cookies that she would buy now and again because they reminded her of her childhood.  Funnily enough, as a mom, I too buy these cookies because they remind me of my childhood.

 

I imagine, as my kids get older, they’ll remember these cookies as special treats and hopefully think of them fondly as they recall their own childhood.  But sometimes it’s fun to take something kid-like and turn them into a totally remade dessert.  That’s why this recipe Circus Animal Fudge caught my eye and I knew I needed to share it with you all.

 

Recipe and photo courtesy of Beyond Frosting.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip – Line your pan with a greased parchment paper to make taking the fudge out easier.

 

Your Perfect Coffee Companion Is Waiting For You

14 June 2016
jessicafaidley
0 Comment
Argo cornstarch, Arm & Hammer, baking powder, baking soda, banana, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden milk, brown sugar, Clabber Girl, coffee bread, College Inn, Cool Whip, Daisy sour cream, dark cocoa powder, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Oreo cookies, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Mornings in our house can be a mad dash.  We wake up, get the kiddos ready, pack lunches and arrange book bags as we watch the clock to get them to school on time.  Because I work from home, you’d think I would have more time for a leisurely breakfast, but often I barely have time to grab a protein shake from the fridge before heading to my office for the day.

 

This recipe makes it easier to have a leisurely breakfast, and although it’s a bit indulgent, it’s absolutely worth it.  Grab your morning beverage and a slice of this bread before beginning your day and you’ll feel like you had a luxurious morning without spending the time to ACTUALLY have a luxurious morning!

Recipe and photo courtesy of Inside Bru Crew Life.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip – Make your mornings easier by slicing this bread as you make it and placing them in individual Ziploc bags, for easy grab and go.

 

Meet The Most Versatile Chili Recipe You’ll Ever Make

14 June 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Bush's black beans, Cargill ground beef, cayenne, chili, chili powder, Clabber Girl, College Inn, Cool Whip, Cumin, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hunt's tomato sauce, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinto beans, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I like to plan ahead when it comes to meal planning.  One of my favorite ways to do that is to make a big batch of a recipe and freeze it for later.  The great thing about doing this is that I have recipes stocked in the fridge for any busy day that I can quickly heat up for my family.  The downside, of course, is that the same meal can get old if we’ve had several busy nights in a row.

This chili recipe is PERFECT for preventing leftover burnout.  On day 1, have the chili straight from the bowl.  On day two, add some lettuce, tomatoes, olives, and other favorite toppings to make taco salad.  One day 3, use the same ingredients but build nachos as your meal.  So versatile, all using similar ingredients, but in different proportions.

 

Recipe and photo courtesy of Heidi Washington.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip – To store, spoon 3 cups into a gallon size freezer bag and place flat in the freezer.  Once frozen, you can turn the bag upright to take up less space.

 

Make this delicious melt in your mouth dish in just 7 minutes!

14 June 2016
jessicafaidley
2 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, bertolli pasta sauce, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, parmesan cheese, pasta, penne, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pressure cooker, recipe, ronzoni pasta, Sargento, shells, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, water, Wesson vegetable oil, whipped topping, ziti

We all love pasta. But waiting for it to cook can be time-consuming. Why wait when you don’t have to?

 

Pressure cooking has been around for a long time. The new cookers out today are digital and much safer than the ones from the old days. You can whip up delicious dishes such as pasta with meat sauce in just a few minutes. The time you save can be spent tossing together a salad to go as an accompaniment.

 

Recipe and photo courtesy of Dawn Pack

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS

 

Quick Tip: Always do a quick release when pressure cooking pasta. Otherwise, it will continue to cook and become mushy.

 

A New Twist On Comfort Food, Banana Bread Baked Oatmeal

14 June 2016
jessicafaidley
0 Comment
Argo cornstarch, Arm & Hammer, baking powder, baking soda, banana bread baked oatmeal, bananas, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden milk, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, Fisher walnuts, food, Gold Medal flour, granulated sugar, Green Giant, ground cinnamon, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, New England maple syrup, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Quaker Oats, recipe, Sargento, Thorn Apple Valley, Toll House, Tree Top applesauce, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

My grandmother used to make the best oatmeal.  I’ve tried to re-create it many times, but have never really perfected her recipe.  She must have used a lot of love, because nothing I’ve tried has come close to the comfort her oatmeal provided.  Since I had a lot of oatmeal, I sought out ways to use our oatmeal in a different way.

 

I’m so glad I found this recipe!  It’s such a different twist on the traditional oatmeal comfort food than you might be used to.  It’s hearty and filling, yet delicate and sweet.  It’s an amazing way to start your day!

 

Recipe and photo courtesy of Family Food On The Table.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

Quick Tip – Serve this recipe cold or hot.  I like pouring a little milk over the top before eating.

 

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