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kosher salt

Perk Up Your Party With This Caramelized Snack Mix

21 November 2016
jessicafaidley
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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 party mix, 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, snacks, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

For years, I’ve been a major fan of Chex Mix. My grandma Karen would make this amazing Chex mix in her oven every year around the holidays. If I think real hard I can smell it now. It would taste so good, especially right out of the oven. There was just something about the way that my grandma made her Chex mix that really left an impression on my heart and my taste buds. I remember eating handful after handful of the stuff.

I have made grandma’s version of Chex mix over the years but her method is a quite a lengthy process, and well worth it, of course! However, I can’t always take that much time, especially when I’m preparing a bunch of snacks for a holiday party. So, I came across this caramelized snack mix recipe and it was like a godsend. I couldn’t believe how easy it was to whip up this yummy recipe. I love the sweet and saltiness of the party mix and you will, too 🙂

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: Feel free to double or triple this recipe as it is very easy to do.

Pumpkin Coconut Pecan Pound Cake? Yes, Please!

21 November 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, pumpkin coconut pecan pound cake, 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

Hello, everyone! Today I bring to you a lovely recipe for yummy pumpkin coconut pecan pound cake. One of the things that really struck my fancy when I first laid eyes on it was the Bundt shape of the pound cake. I love bundt cakes, don’t you? They are just gorgeous and perfect for the holidays. You can fill the middle with yummy stuff like fruit, cookies, or even marshmallows. Whatever tickles your toes. This pumpkin coconut pecan pound cake will make a lovely centerpiece on your holiday table.

For a pound cake, this dessert isn’t as heavy as what you might assume it to be. Yes, it is dense and very moist, but it feels so light and fluffy in your mouth. I think if you make this cake for the holidays your friends and family will be super impressed by your culinary skills. However, you cna also let them think that you spent hours in the kitchen slaving away on this very easy-to-make cake. How about that? Enjoy!

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: This recipe is verye asy to double but you’ll need two bundt pans.

Wow! These Really DO Taste Like York Peppermint Patties!

21 November 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, candy, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, copycat york peppermint patties, 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, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

We all have fond memories of eating yummy candies when we were kids. I was always a chocolate and mint fan. When all the other kids were choosing Reeses’ cups or Hershey bars I was busy drooling over the York Peppermint patties. Those were, and still are, my absolute favorite candy. I always enjoyed buying the big pattie, eating half, and placing the other half in the freezer for later. My favorite were the miniature York peppermint patties that my grandma would keep in her candy dish.

You can imagine my delight when i came across this very easy-to-make recipe for copycat York peppermint patties. At first, i thought the recipe was going to be super, duper hard to conquer, but it wasn’t. I made up a double batch of these yummy patties to give away at Christmastime. I’ll simply freeze the overflow until I’m ready to sue them. Enjoy!

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: The green and red food coloring in this recipe is optional but I like to use them during the holidays.

Take A Look at This Pecan Chocolate Fudge Ring! It’s AMAZING!

21 November 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, pecan chocolate fudge ring, 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

Pecan desserts have always been one of my favorite sweet treats. I love to eat pecan pie, cake, cookies, you name it! However, my little boy has a tree nut allergy so I can’t make any of these sweet nothings at my home. However, little man took a weekend trip to grandma’s house and I got to baking with some of those beloved pecans. I came across this amazing pecan chocolate fudge ring and it looked so good! I could barely contain myself. i mean, just look at all of those pecans smothered in yummy fudge.

I went to the store and got the ingredients that I needed, brought them home, and began making this very decadent treat. Surprisingly enough, this chocolate pecan fudge ring was not hard to make at all. I thought it was going to be quite the burdensome recipe bu=y the looks of the picture. Nope. It was a piece of cake haha! Pardon, the pun. My husband absolutely loved it and my two non-tree-nut- allergenic children enjoyed it as well.

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: Feel free to use any nuts that you want in this recipe. They don’t only have to be pecans.

Did You Know About This Recipe?! Slow Cooker Chocolate Cake!

21 November 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, slow cooker chocolate cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you are a chocolate cake lover then please stand up. I bet there aren’t any butts left in any chairs. I, for one, am a huge chocolate cake lover. Chocolate cake is my favorite dessert and I love eating it with lots of ice cream. There are so many ways that a decadent chocolate cake can be made, including in the slow cooker! Can you believe that? I love how this cake turns out and how yummy it makes the air smell in my home as it is baking away in the slow cooker.

One thing you have to be aware of is your slow cooker’s cooking potential. Some cookers will heat up hotter than others no matter which setting you put them on. My Slow Cooker is a Rival and it heats up so super hot, even on the low setting! Shoot, i cans et the thing to warm and it’ll still cook the food. I don’t t know if this is a malfunction or what but i need to keep a watchful eye on the cake while it cooks so that the sides and bottom do not burn. So, with that being said, enjoy this yummy Crock Pot chocolate cake!

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: Make sure you liberally spray your slow cooker with Pam cooking spray to avoid the cake from sticking to the bottom and sides.

Have You Ever Tried Making This Delectable Pumpkin Pie Fudge?

21 November 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, pumpkin pie fudge, 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 am a huge fudge fan, especially around the holidays. in fact, I’m just a huge Christmas candy fan altogether. From homemade candies to cookies and cakes, I think I just about die and got to heaven during the holiday food extravaganza. If you like pumpkin pie you are really going to like this fudge. It tastes just like it! This fudge combines all the flavors of your favorite orange-colored pie and compacts them into little squares of gooey goodness. Yum!

I would love it if someone gifted me fudge for Christmas. That’s why I make up a huge batch of this fudge and others like it to give in decorative tins to my friends and families. Who wouldn’t want a homemade goody for Christmas? Giving away homemade baked goods and candies at Christmastime is such a joyous and rewarding experience for both the gifter and the giftee. Considering giving this creamy pumpkin pie fudge away for the holidays this year. Enjoy!

Recipe and photo courtesy of Group Recipes.

 

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Quick Tip: For an added touch of yumminess, sprinkle some cinnamon on top of the fudge. It looks really pretty, too!

Make Your Own Marshmallow Fluff From Home!

21 November 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, fluff, 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, marshmallow cream, 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

Do you enjoy marshmallow fluff? I know that I sure do. We all know the Jet-Puffed jar in the store aisle. It’s white with a blue cap. My mother used to grab this marshmallow cream all the time as she baked quite frequently when I was a kid. I often wondered why she didn’t just melt up a bunch of marshmallows in a pot and mom would say, “Because it’s easier this way.” Good answer mom haha! Anyway, I grew to love the stuff but realized that I could just make it at home myself and the ingredients would be far safer than those in the Jet-Puffed variety.

One thing you need to keep in mind is that this version of marshmallow fluff needs to be incorporated into recipes that are cooked as it contains raw ingredients. this especially holds true for the elderly, children, and those with weakened immune systems. However, if you are healthy this shouldn’t effect you in the least. You’ll find that this marshmallow fluff is super easy to whip up and you’ll have a pile of white, sticky sweet stuff ready for you to eat in no time. Enjoy!

Recipe and photo courtesy of Group Recipes.

 

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

 

 

Quick Tip: Did you know that these coffee cake muffins freeze up rather well? Make an extra batch and store them in the freezer for later!

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