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pork sausage

Pigs In A Blanket Like You’ve Never Had Them Before!

29 August 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, Eggland’s eggs, food, 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, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pigs in a blanket, pork sausage, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable shortening, Vlasic, Wesson vegetable oil, whipped topping

This every kid’s favorite gets a yummy makeover!

I have to admit these are still my favorite, too, even though I’m not exactly a kid anymore. Over the years I had made pigs in the blanket so many times that I knew my old recipe by heart. They were and still are great, but sometimes you get to try someone else’s version of a recipe and it completely blows you away. That’s exactly what happened with this one!

It was a neighborhood potluck event and an older lady was serving these yummy-looking pigs in a blanket. But there was something very different about the flavor and everyone kept asking for the recipe. This lady was so happy about it that she actually wrote it down, copied it and shared it with everyone.

Instead of the usual crescent roll dough, you make your own flaky crust for these. I believe that’s what makes these so stupendous, and of course you can tweak the fillings each time you make these, to get new flavors every time.

You could do as described in the recipe and make bigger “logs” out of these, but these aren’t exactly very lean so I always prefer cutting them into smaller pieces. That also makes these perfect finger food for parties!

 

 

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Quick Tip: Use whole wheat flour for a healthier option.

Start Your Day With Southwestern Yum!

15 September 2015
Grace
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breakfast, breakfast casserole, breakfast food, breakfast recipe, breakfast sausage, Campbell's, Campbell's cream of mushroom soup, country, cream of mushroom, cream of mushroom soup, easy, easy breakfast, hash browns, home, home recipe, Jimmy Dean, Jimmy Dean bulk sausage, one-pan, one-pan meal, one-pot, one-pot meal, Ore-Ida, Ore-Ida country-style hash browns, pork sausage, recipe, sausage, simple, simple breakfast, Southwest, Southwest cuisine, Southwestern, Southwestern Breakfast Casserole, Southwestern casserole, Southwestern cuisine

Bring the savory flavor of the Wild West to your breakfast table with this hearty Southwestern Breakfast Casserole. It’s great for potlucks and large family meals and bakes in just an hour.

 

I can be a bit picky about my breakfast food. Though I settle for the absolute basics when I have to, I really prefer something rather hearty and a bit outside the norm that isn’t too difficult to foot the bill.  This Southwestern breakfast casserole fits the bill nicely.

 

Recipe and photo courtesy of Butter With a Side of Bread

 

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Bite-Sized Heaven–Hide Them From Me, or I’ll Eat the Whole Tray!

15 August 2015
Grace
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appetizer, Cholula, Cholula hot sauce, chorizo, chorizo sausage, easy, easy recipe, home recipe, hot sauce, Latin American, Mexican, party, party food, pork, pork sausage, quick, quick recipe, sausage, simple, simple recipe, snack, snack food, tailgate, tailgate food, tailgating

Just how much incredible tastiness can you pack into bite-sized treats?  This Chorizo Potato Bites recipe certainly pushes it to the delightful limit.  Serve them as a side, as an unbelievable snack, or as part of a tailgate spread that everyone will love.  And they are so easy and quick to put together – just the kind of recipe that will immediately become anyone’s new favorite!

 

I have had quite a few varieties of sausage in my time–and quite a few dishes with sausage in them.  Hell, I grew up in the Deep South, and a very good friend of mine actually makes a living MAKING sausage.  Somehow, with all of that, I had missed out on chorizo.  I was VERY happy to have addressed that error by making a bunch of these.  They are so tasty!

 

Recipe and photo courtesy of  Food Republic.

 

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Quick tip: If chorizo seems a little too spicy for you, just use your favorite sausage to make this recipe.

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