Tastee Recipe October 12, 2017 - Tastee Recipe

This Make Ahead Breakfast Casserole Is What You’ve Always Needed

12 October 2017

Anna - TasteeRecipe

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, cheddar cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dry mustard, eat, Eggland's Best eggs, Eggland’s eggs, food, freezer breakfast casserole, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hot bulk sausage, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, make ahead breakfast casserole, McArthur milk, McCormick spices, Morton salt, onion, overnight breakfast casserole, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sausage casserole, slow cooker, sweet peppers, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white bread

For Those Mornings When You Just Can’t

I was going to tell you about this morning and how I ended up with a shattered coffee pot, a screaming 5-year-old and a missing shoe, but just thinking about it made my blood pressure go through the roof. So instead I went to my stash and got a huge chocolate bar, and decided to tell you about this awesome breakfast casserole recipe I tried yesterday.

I have a feeling this casserole is going to be a lifesaver at my house – and I also believe we are going to have this just about every other day. The great this about this recipe is that it’s so versatile; you can tweak the ingredients or the seasonings to get new flavors each time you make this.

You know what else? I think this casserole is hearty enough to be served as dinner, too. With fresh green salad and dinner rolls on the side, you won’t have to deal with those hungry monsters anymore! In that case, just prepare this early in the morning and it will be ready for baking when dinnertime comes.

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Quick Tip: Use whole wheat bread for a healthier option.

Slow Cooker French Dip: A Meal So Good You’ll Lose Your Marbles

12 October 2017

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, beef chuck roast, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, 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, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, hoagie rolls, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman low sodium soy sauce, kosher salt, Kraft, land o lakes butter, Libby, low sodium beef broth, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, provolone, recipe, Ritz crackers, rosemary sprigs, Sara Lee, Sargento, slow cooker, slow cooker French dip, Thorn Apple Valley, thyme sprigs, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

Are You Struggling, Trying To Decide What To Make For Dinner?

If you don’t have a slow cooker yet, this recipe alone is worth getting one! I do believe this is the easiest way to make French dip sandwiches. And you know how it is with slow cookers; it seems like whatever you put in there turns into pure magic! The beef chuck roast used in this recipe turns out so tender, you could eat these sandwiches without your dentures!

As a busy, working mom of three kids I often rely on my trusty crock pot when it comes to feeding my family. You have no idea how many times I’ve thanked the heavens for such a brilliant device! I don’t know what people did when there were no crock pots – and I don’t even want to know! All I care about is that I can make a wonderful meal with very little effort.

These French dip sandwiches are my kids’ favorite. I certainly don’t have to call for them twice when we are having these for dinner! Make sure you save that jus for dipping because it’s amazing!

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Quick Tip: Instead of provolone you could use your favorite cheese.

This Is Not Your Average Dessert Recipe!

12 October 2017

Anna - TasteeRecipe

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, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen whipped topping, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, jello pretzel dessert, 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, Pretzels, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberries, strawberry gelatin, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Who Else Wants To Put This On Their Dessert Menu?

If you’d like to make a really impressive, yet super easy dessert for the holidays (or any day, for that matter) I highly recommend giving this pretzel jello dessert a try! It looks fabulous and like it took you half a day to make, but it is actually super easy and definitely not as time consuming as one might think!

You do need a few hours to let it cool and set in the refrigerator, so I would suggest you make this ahead, the day before serving. However, if you start preparing this in the morning of the party, you’ll have plenty of time to do whatever you’d like, while this is setting in the fridge!

This recipe makes 12 servings in a 13×9″ dish, so it’s great for those times you need to whip something up for a large crowd. Of course, if your whole extended family is coming over, you can easily double the ingredients and divide them between two dishes. Or if you’d just like to have enough for second servings – I guarantee people are going to line up and beg for them!

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Quick Tip: Use any gelatin flavor you’d like for this dessert.

Nothing Beats This Old-Fashioned Dessert That You Can Prepare In Minutes

12 October 2017

Anna - TasteeRecipe

apples, 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, cherry apple cobbler, cherry pie filling, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino brown sugar, 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, lemon, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick oats, 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

You’ll Throw This Together In No Time And Gobble It Up Even Faster!

People who know me and my mother usually say we have nothing in common. I think it’s pretty funny; my sister is like a copy of my mother in every way, and I guess I am more like my father. If nothing else, I do have this one thing in common with Mom! It was super important for her that she always served dessert when we were kids, even if it was just a simple weeknight meal.

She said a meal wasn’t complete unless there was at least some kind of dessert – it didn’t really matter what it was. Sometimes it was rice pudding, a simple sponge cake, or maybe just fresh fruits with a dollop of whipped cream, but she wanted to have something.

I am the same way; even if it’s a crazy day and I only have enough time to heat up some leftovers for dinner, there’s gotta be dessert! Over the years I’ve collected an impressive amount of super simple dessert recipes, but that doesn’t mean they’re plain in any way. Only the most delicious ones get my approval and will be added to our dessert rotation!

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Quick Tip: Not a fan of cherry? Use your favorite pie filling instead!

This Is How You Should Have Always Made Ham And Potato Soup

12 October 2017

Anna - TasteeRecipe

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

For Decades, This Has Been The Best Method! Have You Tried It Yet?

When the weather is getting colder, I bring out my secret stash of soup recipes! Actually, it’s not really “secret” – but I rarely make soups during the summer so when I go back to my soup recipe box again, it’s like finding a hidden treasure, haha! This ham and potato soup recipe has been my number one favorite for a long time, and there’s a reason for it!

There is one very important ingredient in this recipe, and I believe it’s the thing that sets this soup apart from others. I’m pretty sure my great-grandparents were making soup this way – too bad I don’t have a time machine so that I could go back and see it! What I do know is that this cooking method will make almost any ingredients taste heavenly, and you don’t need any kind of special seasonings for this.

All you need is a little bit of extra time – or if you’d like, you could do as I do and make this ahead so you have everything prepared when you’re ready to make this soup.

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Quick Tip: If you have lots of extra ham stock, freeze it in an ice cube tray!

This Stupid-Easy Recipe Will Give You The Most Amazing Homemade Butter Spread On The Planet

12 October 2017

Anna - TasteeRecipe

apple, apple cider, 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, cinnamon, Clabber Girl, cloves, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, ginger, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Nutmeg, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin butter spread, 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

Move Over Peanut Butter – There’s a New Tasty Spread In Town!

How many of you have tried making apple butter at home? I bet almost all of you have! I’ve made a batch or two over the years, myself, and my whole family enjoys it. This year, however, I felt like trying something different. I still made a small batch of my traditional apple butter but I think this pumpkin spread turned out even better!

Funny how I had never even thought of preparing pumpkin this way before. It makes so much sense now that I’ve tried it! The consistency is perfect, so is the flavor – and you can of course tweak it to your taste.

What’s special about this “butter” is that there’s ginger and honey in it. I think those two give this such a wonderful flavor that it’s impossible to resist. I love having this with my morning toast – and I actually even add this to my oatmeal! I wonder if people would think I’m weird, if I just had this for a snack, straight from the jar with a spoon? Haha!

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Quick Tip: You can adjust the amount of ginger to your taste.

Throw A Few Simple Ingredients In A Pot And Watch This Happen

12 October 2017

Anna - TasteeRecipe

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, cider vinegar, cinnamon, Clabber Girl, cloves, College Inn, Cool Whip, crock pot, crystalized ginger, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, homemade canned pumpkin, 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, pickled pumpkin, Powdered sugar, pumpkin, 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

Store Bought Is Not An Option Anymore Once You’ve Tried These!

When I was little, my mother always brought a can of pickled pumpkin to the dinner table. It was an easy and super delicious little side to any meal – definitely one of my all-time favorites! Somehow, though, by the time I had started a family of my own, I had completely forgotten about pickled pumpkin until my sister mentioned it during a phone call.

I immediately knew I had to make these! I had always thought it would be difficult but it turned out I was totally wrong. This is super easy! I used two whole pumpkins and got a bunch of very pretty glass jars – I’m thinking of giving some of these as presents over the holidays. Unless I happen to eat all of them myself…

You can tweak the seasonings if you’d like, but I thought the recipe was perfect just the way it is. The ginger and cinnamon give the pumpkin a wonderful new flavor. You could decorate the jars with pretty ribbons and include these in your basket of homemade gifts!

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Quick Tip: For best flavor, let the jars sit for a few weeks before opening them.

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Copyright 2017 Tastee Recipe

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