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fisher nuts

Cha-Ching! Chocolate Dipped Peanut Butter Cookies! – An Unforgettable Recipe :)

07 October 2016
jessicafaidley
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, chocolate dipped peanut butter cookies, Clabber Girl, College Inn, Cool Whip, Crisco, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, 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, louann's coconut oil, 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

Who here likes cookies? I bet that would be most of you. The ones who don’t like cookies will surely enjoy them after they try this recipe. When I first saw a picture of these chocolate dipped peanut butter cookies I instantly thought of black and white cookies. I have no idea why because they are nothing alike. Anyway, these little gems taste uh-mazing!

Sally and I were brainstorming on what goodies to include in our holiday gift baskets this year. You see, every year our church puts together goody baskets for shut-ins. We always try to make them super special so that the people feel loved and cared for. I think these cookies will do just that, don’t you?

Recipe courtesy of Cooking Mamas.

 

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

 

 

Quick Tip: Make sure you use waxed paper to lay the cookies out on as it helps you to easily remove them from your countertop.

Abraham’s Country Shepherd’s Pie Recipe – This One Will Bring The Sheep ‘Round!

07 October 2016
jessicafaidley
1 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, Eggland's Best eggs, fisher nuts, 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, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Shepherd's Pie, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Before I got married, I had no idea what shepherd’s pie even was. My husband had asked me to make it for him one day and I had to Google a recipe. When I saw a picture of this fantastic meal come up my heart skipped a beat. it looks so delicious! How could I have been missing out on this lovely dish all my life? I called my mom and asked her why she never made it and she said that my dad didn’t like it. What?!

So, I printed out the recipe and got to work. It was not hard to throw together at all and the finished product came out better than expected. My husband said that it was truly delicious and tasted just like his mom’s, which is a major compliment because my mother-in-law is an awesome cook. Win!

Recipe courtesy of Cooking Mamas.

 

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

 

 

Quick Tip: Use leftover roast beef instead of ground beef, if desired.

Pauline’s Pumpkin Sausage Lasagna Recipe – What?!!? Yes, It’s Good!

07 October 2016
jessicafaidley
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, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Jimmy Dean, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, newman's own, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin sausage lasagna, 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

So, one day, I was sitting out on my porch swing and I heard this racket and clamoring from my neighbor’s back porch. It sounded like Sally was in a struggle with the dishwasher again. You wouldn’t believe some of the things that girl has gotten herself into. Anyway, I wandered over to Sally’s back porch and asked her if she was alright through the screen door. Sally, said, “I don’t know! My supper is ruined!”  Uh, oh, what happened to sally’s supper?

I let myself in and saw Sally sitting at the kitchen table with her head in her hands. The air in her home smelled delicious. “Sally, what happened?,” I asked her. Sally told me that she was trying to make a Mexican lasagna and instead of refried beans she put pureed pumpkin into the mix instead. After I stopped laughing i told Sal we should at least taste her casserole. So we did and Sally’s “mistake” turned out to be amazingly tasty.

Recipe courtesy of Cooking Mamas.

 

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Quick Tip: Make sure to liberally coat your baking dish with Pam Cooking Spray to avoid sticking.

Touch-My-Heart Leftover Turkey Casserole – This Recipe’s A Real WINNER!

07 October 2016
jessicafaidley
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, Eggland's Best eggs, fisher nuts, 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, leftover turkey casserole, 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

I remember last Thanksgiving dinner like it was yesterday. I ordered a turkey from the Amish folks who live up the road from me. When i went to big up my bird I soon learned that the Amish grow ’em good, real good. My turkey was 35 pounds! I had never cooked a turkey bigger than 15. This sucker was huge! I barely had a roaster big enough for the silly thing. But, it got cooked and it tasted amazing. 

Even with 20 people at our house for Thanksgiving dinner, there was still a pile of leftover turkey. I was scouring the internet for recipes that would help me use up this bird. I came across one called “encore turkey casserole.” It was amazing! It was honestly like having a second Thanksgiving dinner. This casserole combines your leftover turkey and all the fixin’s into one delicious pan.

Recipe courtesy of Cooking Mamas.

 

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

 

 

Quick Tip: To make this recipe even easier, use leftover turkey and stuffing from the holidays. For variety, try adding broccoli, peas or mushrooms over the turkey layer.

Clemmy And Cranny’s Perfect Pound Cake Recipe – Two Fruits In One Dessert

07 October 2016
jessicafaidley
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, Chobani Greek yogurt, Clabber Girl, clementine and cranberry pound cake, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, 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, ocean spray, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, tangerine zest, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The first time I had this cake it was while visiting my grandma in the nursing home. Her community was having a Sunday brunch and I went to enjoy the meal with her. They served us clementine cranberry pound cake for dessert and it was amazing! You wouldn’t think that you’d get something so tasty at a nursing home but let me tell ya, they are definitely feeding granny good.

Grandma and I chatted about the pound cake for a little while and she shared with me some of her favorite recipes. Some of them I remembered her making when I was a child. it was a nice visit. After I got home I decided to find a clementine cranberry pound cake recipe and came across one that looked almost identical to what I had eaten earlier in the day. I hope you all love it as much as grandma and I do 🙂

Recipe courtesy of Ask Chef Dennis.

 

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

 

 

Quick Tip: If you don’t have clementine or tangerine juice on hand feel free to use orange.

This Cake Recipe Is Nothing To Snicker At You Little Doodle! – Have Fun With A Slice Of Snickerdoodle Layer Cake

07 October 2016
jessicafaidley
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, Eggland's Best eggs, fisher nuts, 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, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, snickerdoodle layer cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

One of my favorite cookies are snickerdoodles. I like them above all else, even chocolate chip. When i was a little girl my mother would make snickerdoodle cookies all of the time and I got to lick out the bowl. It was such fun and very tasty! Mom taught me how to make her famous cookies and surprisingly, her recipe was super simple. Now, as an adult, I want something more.

So, I found this amazing recipe for snickerdoodle layer cake and I couldn’t be any more impressed. The cake is moist, rich, and creamy. The filling is smooth and sumptiuos. The frosting is amazing. i can’t even begin to describe how cinnamony sweet and sugary it is. You are going to love the texture!

Recipe courtesy of Food Network.

 

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Quick Tip: For bets results, make sure your cake pans are liberally coated with Pam Cooking Spray to avoid sticking.

Ahoy Matey! It’s A Tuna Bread Boat Up Ahead! – This Recipe Will Rock Your Boat, Sailor.

06 October 2016
jessicafaidley
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, Eggland's Best eggs, fisher nuts, 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, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tuna bread boats, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Hello, everyone! I hope this recipe find you all healthy, well, and happy. Today, we are going to be making something a bit different from the norm around the Tastee kitchen. I know how you all love your desserts, casseroles, and slow cooker meals but just bear with me for a moment, okay? I promise, you are really going to like this recipe, especially if you enjoy tuna fish.

Sally, my awesome neighbor and friend, showed me how to make these amazing tuna boats the other day when she was visiting. They are very easy to put together and they taste great. it’s important that you use San Marino’s Tuna and not a low-quality ground up brand for the full effect. However, use what you have on hand, There’s no sense making a pointless trip to the supermarket. I love how fresh and yummy these tuna boats turn out and so will you 🙂

Recipe and photo courtesy of The Tummy Train.

 

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

 

 

Quick Tip: You can substitute medium zucchini for the baguette for a no-carb alternative. Slice off both ends of your zucchini then cut in half. Scrape out the seeds to create a hollow in the middle of the zucchini. Sprinkle with cheese and top with San Marino Tuna Laing. Again, how much will be up to your taste. Bake at the same temperature for slightly longer, about 20 to 25 minutes depending on the size of your zucchini. Bake until cheese is melted and zucchini is soft. – The Tummy Train

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