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land o lakes unsalted butter

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.

Your Friends And Family Will Line Up And Beg For A Slice Of This Gingerbread Cheesecake

08 December 2017
Anna - TasteeRecipe
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all-purpose flour, 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 granulated sugar, domino sugar, eat, Eggland's Best eggs, eggs, food, gingerbread cheesecake, Gingerbread Cookie dough, Gold Medal flour, granulated sugar, grated lemon zest, Green Giant, ground cinnamon, ground cloves, ground ginger, 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 gingerbread men, Morton salt, Nutmeg, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pure vanilla extract, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unsulfured molasses, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Make This Amazing Dessert (Works Really Well As Breakfast, Too…)

Over the years I’ve tried quite a bunch of dessert recipes – as well as breakfast ones, especially when it comes to the holidays. We’ve had so many cranberry cakes, pies and pastries that my husband threatened to move into the garage if we were having cranberry-anything this year… So I gave in and decided to try something totally different.

There are no cranberries, or any berries, involved in this recipe. I think it’s refreshing, even though some of you may feel gingerbread is kind of a “safe” flavor for the holidays, too. However, I thought this cheesecake looked adorable with those little gingerbread men on top, so I decided to give it a test run.

I have to say, I don’t miss the cranberries at all! This cake turned out super flavorful and yummy, and I am SO having this for breakfast on Christmas morning! I might even make this my regular breakfast dish… but don’t tell the kids I said that. And who says you can only make this for Christmas? Not, I!

 

 

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Quick Tip: If you’d like to make this look “less Christmassy”, leave out the gingerbread men.

Hide This Inside The Special Cookie Dough And Everyone Will Be Blown Away!

01 December 2017
Anna - TasteeRecipe
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Alpine Spiced Apple Cider instant drink mix, apple cider caramel cookies, 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, caramel cookies, caramels, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, Domino granulated sugar, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, 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, 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

What Are You Bringing To Your Next Cookie Exchange?

Have you been searching for an outstanding cookie recipe that is also super easy to make? Look no further – we have found the perfect thing for you! These cookies are completely out of this world, and you are going to wow the crowds, serving these for dessert any time of year!

I wish I had come up with this amazing flavor pair myself, but it didn’t even cross my mind. It was my mother-in-law who first made these, and I begged her for the recipe. However, now that I’ve had a taste I can tell you that apple cider and caramel were made for each other!

This recipe is as simple as it gets. All you need to do is combine the dough ingredients, which are everyday things that can be found in your pantry. I’m guessing you only need to pick up two things from the store; the caramel and the apple cider instant drink mix! That’s right; you can use a simple drink mix to take these cookies to the next level. How easy is that?

You’re going to want to eat these straight out of the oven – be careful not to burn your tongue!

 

 

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Quick Tip: For decoration, drizzle some melted white chocolate on top.

Sweep Them Off Their Feet With This Insane Treat!

01 December 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden buttermilk, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, confectioners' sugar, Cool Whip, cranberry bliss bread, cream, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dried cranberries, eat, Eggland's Best eggs, Eggland’s eggs, food, frosted cranberry bread, 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, McCormick spices, milk, 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, white chocolate chips, whole wheat flour

Forget Starbucks – This Homemade Bread Will Carry You Into The Clouds

There was a time when I used to think applesauce bread was a mandatory item at the holiday dinner table. Don’t get me wrong – I still think it’s delicious. But after my mother mentioned this recipe, it changed my life. You think I’m being over-dramatic? Well, you haven’t tasted this cranberry bliss bread yet.

If you’ve ever had the pleasure of enjoying a Starbucks cranberry bliss bar, you may have an idea of how awesome this recipe is. I mean, you get the same, incredible flavors – but a whole loaf of them!

They say the holidays are about sharing, but I kind of don’t feel like sharing a single piece of this loaf. I think I’m just going to make 2, right away. One for the guests and one, all for me! The bread itself is super juicy and tasty on its own, but when you cover it with frosting, decorate with craisins and drizzle with white chocolate? It. Is. To. Die. For. It doesn’t matter how many helpings you got at dinner, there’s always room for a slice of this!

 

 

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Quick Tip: You serve the bread without the frosting to make it lighter – but who would want to do that?

One Secret Ingredient Makes This Crumble Better Than Your Grandma’s

29 November 2017
Anna - TasteeRecipe
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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, candied ginger, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino brown sugar, Domino granulated sugar, domino sugar, eat, Eggland's Best eggs, Eggland’s egg, food, Gold Medal flour, granulated sugar, Green Giant, ground ginger, 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, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, prune plums, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unbleached all-purpose flour, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Dessert Turns Any Dinner Into a Festive Occasion

I think this amazing crumble should be mandatory at every family gathering, holiday meal and special occasion. Ever since my sister gave me this recipe I have been trying to find excuses to make this twice a week. Not that I would really need an excuse to make a mind-blowing dessert, but I kinda feel guilty for always eating half the batch myself.

Over the years I’ve tried various crumbles; some have turned out amazing, some – not so much. The first time I was making this I knew by the aromas alone that this was going to be a winner. My whole family loved it so much, they almost had a fight over the last portion!

There is one ingredient that I think makes all the difference in the flavor, and that’s the candied ginger. I hadn’t used that in crumbles before so I had my doubts about it. It turned out delicious! I am definitely going to be making a double batch of this stuff over the holidays!

 

 

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Quick Tip: This recipe makes 6-8 servings.

These Fluffy, Homemade Biscuits Will Be The Star Of Your Dinner

04 November 2017
Anna - TasteeRecipe
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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, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, 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, mashed sweet potato, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet potato biscuits, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whole milk

Bet You Never Thought Of Making Them This Way Before

Imagine pulling these sweet potato biscuits right out of the oven and serving them with a pat of warm butter. Yum! What a treat for your friends and family. Sweet potato biscuits are something that should be on every holiday table. They are not hard to make and they taste incredible. Now, don’t get me wrong, I don’t have anything against regular white flour biscuits, but these little sweet potato things are truly something special. In fact, I’ll be making them even when the holidays are over. Yum!

I did a test run with these sweet potato biscuits the other day and my kids really liked them. I asked my husband if he would like to try one and he said, “Why are they orange?” I knew by the look on his face that he was concerned I had put some sort of “health food” in the biscuits. I told him not to worry, that the orange hue was from sweet potatoes and to please try one of these delicious biscuits. He obliged, and boy was he ever glad that he did!

 

 

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Quick tip: Serve warm with butter.

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.

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