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egg yolk

All I Want For My Birthday Is a Ring – THIS Ring!

14 December 2017
Anna - TasteeRecipe
1 Comment
apple ring bread, 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, dried yeast, eat, egg yolk, Eggland's Best eggs, Eggland’s egg, food, Gala apples, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, ice cream, 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, toasted sesame seeds, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vanilla sugar, Vlasic, Wesson vegetable oil, whipped cream, whipped topping

Lips Like Sugar Is What You’ll Get When You Enjoy a Slice Of This Yummy Ring Bread

Do you know the feeling when you try a new recipe, and as soon as it’s done, it suddenly gives you a flashback from your childhood? Well, it happens to me often, and this recipe certainly brought back memories. My mother used to bake a similar ring bread when I was just a little girl – but somehow I had forgotten all about it until I had my first bite of this!

This ring bread is made with a yummy apple filling, but you could most definitely switch that to another fruit if you happen to have something against apples. I love apples so I don’t think I’m going to be making a different filling any time soon – except maybe adding some cinnamon.

The best part about this is that you will be making this bread from scratch, instead of using store-bought pastry. Don’t get me wrong – there’s absolutely nothing wrong with store-bought, but once you’ve tried this you will notice the difference!

 

 

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Quick Tip: Drizzle with sugar glaze and you’ll get a dessert to die for!

Top Your Old-Fashioned Cake With This Incredible Glaze For Outstanding Flavor

11 September 2017
Anna - TasteeRecipe
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, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg yolk, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, golden rum, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, SunMaid golden raisins, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Raise Your Hand If You Enjoy Rummy Desserts!

Well, hello there ladies and gentlemen! I hope you are all doing well today. I thought I’d share a wonderful recipe with y’all because you are some of my favorite people. I know how you guys and gals love your bundt cake and boy, do I have a special treat for you! So, who here likes rum glazed pounders? I know that I certainly do! This recipe will teach you how to make the best rum glazed pound cake this side of the Mississippi. It’s moist, flavorful, and a snap to make.

Don’t worry, there will be no buzzes caught when enjoying this dessert, I promise! LOL! Although I have to say your head might start spinning – this cake is just so delicious! The rum combined with the honey makes the most irresistible glaze I’ve ever tried on a cake.

I like serving this cake in the morning with coffee or tea. It makes a great brunch cake or ladies/mens breakfast food. Maybe add a scoop of your favorite ice cream to the tops of individual servings for a bit of extra sweetness. Yum!

 

 

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Quick Tip: This cake is really delicious even without the glaze!

This Recipe Will Never Let You Down!

22 August 2017
Anna - TasteeRecipe
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, Chiquita, Clabber Girl, classic cheesecake, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg yolk, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, graham crackers, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, lemon zest, 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, vanilla wafer cookie, Vlasic, Wesson vegetable oil, whipped topping

If You Haven’t Tried This Yet, You’ve Been Missing Out BIG TIME

When it comes to desserts, I have noticed that there are a few recipes I always return to, no matter how many new ones I try.

One of these staples is the classic cheesecake. It’s perfect for any and every occasion, and by serving it with different kinds of sides you can make it taste fresh and new each time. My favorite side is strawberry sauce or jam, but my best friend likes her cheesecake slice served with fresh peaches. And you know what my husband wants on top of his? Melted chocolate. To me that sounds really weird!

I have tried some cheesecake recipes that were “cutting the corners”, and while they were tasty, they didn’t give me that feeling of WOW. This recipe takes a little bit more effort but the end result is so worth it!

The first time I made this, my husband actually thought I had stopped by our favorite place to buy this. I had to make it again on another occasion to make him believe it had really come from our home kitchen! (Some wives might say that was an insult, but trust me when I tell you, this cheesecake is THAT good.)

 

 

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Quick Tip: Make sure you let the cake cool in the oven!

You May See Tears Of Joy When You Serve This Stupendous Cottage Pie To Your Family

27 June 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden half and half, brown sugar, Campbell’s soups, canola oil, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, corn kernels, cottage pie, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg yolk, Eggland's Best eggs, English peas, food, garlic, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Ritz crackers, Rosemary, Sara Lee, Sargento, slow cooker, Swanson chicken broth, Thorn Apple Valley, Thyme, Toll House, tomato paste, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

Once every two weeks or so I get a request from my little one to “please mommy make the cabin dinner again”

The first time she said that, I had no idea what she was talking about. I mean, sure – the meals I make are not exactly Michelin star restaurant-style, if you know what I mean, but I wouldn’t actually call them cabin meals, either. To me it sounded like something that comes out of a box when you’re on a flight to a tropical destination. And NOT in first class.

After a couple of questions I was able to find out it was cottage pie she so desperately wanted me to make! It really has become her favorite meal, and whenever we are having mashed potatoes it goes without saying that there will be cottage pie the next day.

Sometimes I even have to make mashed potatoes just for this dish – I don’t mind, because I see how much she loves it. I’ve tried several recipes and this one never fails. I would highly recommend making a double batch – you’re going to want to have some leftovers for lunch the next day!

 

 

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

Quick Tip: Use ground turkey, for a leaner option.

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