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They Dip The Potatoes In Something So Amazing, It Must Be Illegal

01 January 2018
Anna - TasteeRecipe
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Allspice, apple cider vinegar, 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, caramelized roasted potatoes, casserole, cayenne pepper, Chiquita, Cilantro, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, ginger, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hodgkin’s Mill, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, lime, Liquid Smoke, marinated potatoes, marjoram, McCormick spices, Morton salt, mustard, onion powder, Pam Cooking Spray, Parsley, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Ritz crackers, sage, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, turmeric, tyson, vanilla, vanilla extract, vegetable oil, Veggie broth, Vlasic, Wesson vegetable oil, whipped topping

Oh Em Gee, These Are Incredible!

I’m so excited about today’s recipe that I almost can’t sit still! I’m crazy about potatoes, any way you make’m, so I have collected a vast amount of potato recipes over the years. I didn’t think it was possible to top them – you see, I figured I had already found and perfected the best of the best recipes out there. It turns out I was wrong, and I’m actually really happy about that!

I came across this caramelized roasted potatoes recipe on Vegan Food Lover’s channel, and it is TO DIE FOR. Honestly, I could eat these potatoes seven days a week and twice on Sunday! Vegan Food Lover really has found a heavenly combination of ingredients for that marinade – and I didn’t even realize you could marinate potatoes!

I highly recommend checking out all of his recipes; that’s what I’ve been doing for the past couple of days, and I’ve found quite a few favorites already. Let’s just say I’m going to pamper my family with these incredible dishes for the next couple of weeks, and you all should do the same!

 

 

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Quick Tip: Even though these are basically a side dish, I wouldn’t mind having them as the main course, with some tasty dip!

Recipe and image courtesy of YouTube and Vegan Food Lover – have a look at all of his amazing recipes!

Pfeffernusse Cookies: Germany’s Gift To Your Sweet Tooth!

15 December 2017
Anna - TasteeRecipe
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Allspice, 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, Christmas spice cookies, cinnamon, Clabber Girl, cloves, College Inn, confectioners' sugar, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, German spice cookies, ginger, Gold Medal flour, granulated sugar, grated nutmeg, Green Giant, ground cardamom, Hershey, Hodgkin’s Mill, holiday dessert idea, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, light brown sugar, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, pfeffernusse, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, toasted hazelnuts, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I Can’t Pronounce The Name Of These Cookies But They Are DELISH

Many years ago I spent two weeks in Germany, traveling around the country with a group of friends. I know most people think of Oktoberfest when you mention you’ve been to Germany, but we weren’t there for the beer. To us, it was all about the food! I knew I liked German food, based on dishes I had enjoyed back home already – but when we were actually there, everything was even more delicious!

Somehow I had this thought in my mind that I would mostly be eating different kinds of sausages and really good bread. I wasn’t expecting to fall in love with German sweet treats, but I did. The pfeffernusse cookies!

I still don’t know how to pronounce it correctly but I can tell you these spice cookies are amazing. I think these are traditionally holiday cookies, but I’m planning on making these all year long. They’re way too tasty to be made once a year only!

 

 

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Quick Tip: You can make these several weeks ahead! Store in a tin, and the flavor will just get better over time.

Get 3 Recipes In 1 – Combine For This Amazing Pie Or Use Each One Separately!

03 November 2017
Anna - TasteeRecipe
0 Comment
Allspice, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden buttermilk, Borden heavy cream, brown sugar, buttermilk pie crust, Campbell’s soups, cardamom, casserole, Chiquita, cinnamon, Clabber Girl, cloves, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, ginger, Gold Medal all-purpose flour, 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, land o lakes unsalted butter, Libby, light brown sugar, McCormick spices, Morton salt, Nutmeg, Pam Cooking Spray, pecan praline topping, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin pie filling, pumpkin praline pie, pumpkin puree, 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 Could Eat That Praline Topping With A Spoon!

I will never forget Thanksgiving dinners at our house, as they were quite the extravagant event while I was growing up.

We had so many family members and friends packed into our house for hours and hours. People would always stay for lunch and dinner, both. My favorite part of this food fest were the incredible desserts, and there were always many. I especially loved the pumpkin pie! My mom would make the best one on the planet. She always served hers with some whipped cream and each slice was better than the next.

The other day I was browsing my friends’ Facebook pages for some pumpkin pie recipes that might differ from the classic versions. I came across this adorable pumpkin pie with pecan praline topping, and I couldn’t be happier! This pie looks so stunning. And guess what? It tastes like a dream come true. Have you tried this version of pumpkin pie yet?

 

 

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Quick Tip: Add lots of whipped cream to this pie or eat it with ice cream. Both are equally yummy.

Join The Hundreds Of Home Bakers Who Think This Is The Best Coffee Cake They’ve Ever Tried!

30 October 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 rice flour, 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, Eggland’s eggs, food, ginger, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Half and Half, heavy cream, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, milk, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, potato starch, Powdered sugar, pumpkin, Pumpkin Coffee Cake, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, tapioca starch, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

That Topping Is Out Of This World!

I love breakfast time. I didn’t use to be a morning person at all, so it was really hard for me to get out of bed early, let alone eat something at that hour.

I don’t know if it’s because I’ve gotten older, or if my “inner clock” has somehow fixed itself over the years, but now I really enjoy early mornings and tasty breakfast dishes. And, of course, I can’t start my day without a nice cup of dark roast coffee!

Whatever I’m having for breakfast, there’s gotta be coffee. And when there’s coffee, I really love a little sweet treat to go with it. Sometimes it is hard to come by as I do not always stock up on donuts or cake since I will just spend the whole day eating that. But, every now and then I find a recipe that I am able to make over the weekend and enjoy a little bit every morning with breakfast.

This coffee cake is one of my favorites, and even though it has some classic fall flavors, I wouldn’t mind eating this year ’round!

 

 

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Quick Tip: Drizzle some homemade glaze over this if you’d like.

You’ve Had The Pie – Now Are You Ready For The Jaw-Dropping Bars?

16 October 2017
Anna - TasteeRecipe
4 Comments
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, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, ginger, Gold Medal flour, graham crackers, granulated sugar, Green Giant, 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, mini marshmallows, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pure vanilla extract, puréed sweet potatoes, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet potato marshmallow bars, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

These 3 Layers Of Pure Pleasure Will Blow Your Hair Back!

My niece was born this time of year, which has been a blessing for my sister – she really loves all the traditional fall flavors and a birthday party is a great excuse for her to make all the delicious autumn desserts. However, she always tries to tweak the traditional recipes a little; to give them a modern twist without changing them too much.

This year, I wanted to help my sister in the party preparations and she gave me this recipe she had found over at Delish. She and I are both crazy in love with sweet potato pie, so these bars are pretty much everything we could ever hope for when it comes to desserts!

Of course I had to make a test batch – you know, just to see if these were good enough for the guests… ahem. They turned out so amazing that I immediately added this recipe to our holiday menu! There’s nothing wrong with a traditional pie, of course, but these bars are totally out of this world.

Recipe and image courtesy of Delish.

 

 

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Quick Tip: This recipe makes 16 bars. We recommend making a double batch – these will go fast!

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

12 October 2017
Anna - TasteeRecipe
0 Comment
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.

Skip The Takeout – This Meal Couldn’t Get Any Easier To Make!

06 October 2017
Anna - TasteeRecipe
1 Comment
apple cider vinegar, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken breasts, 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, garlic, ginger, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman low sodium soy sauce, kosher salt, Kraft, land o lakes butter, Libby, long grain white rice, McCormick spices, Morton salt, Orange Marmalade, packed light-brown sugar, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Sesame Seeds, slow cooker, Slow Cooker Chicken Teriyaki, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You’ll Laugh Your Way Through Making This

Raise your hand if you’ve gotten takeout more than once this week! I’m kind of embarrassed to say I’ve reached for the takeout menu often lately. I know it’s not the best choice, whether it’s money you’re thinking about or the health aspect. But sometimes (a lot of times, actually) I’m so short on time, takeout seems to be the only option.

I decided it was time to make a change, so I’ve been trying out all kinds of new recipes that will save the day. I need recipes that are simple to put together, don’t take a lot of time to prepare and taste just as delicious as their takeout counterparts!

This slow cooker chicken teriyaki has quickly become one of my favorites. It’s inexpensive and my whole family loves it! You can serve it over rice or your favorite noodles, and you barely have to lift a finger to prepare this.

I even had my kids make this for us the other day! My two daughters, who are 11 and 12, are always excited to help out in the kitchen. I gave them instructions and they were able to put this together completely on their own. You should have seen how proud they were of themselves!

 

 

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Quick Tip: Use low-sodium soy sauce for a healthier option.

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