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A Cheesy Chicken Delight With a Salty Sprinkle of Home Baked Heartiness

12 December 2015
Grace
0 Comment
Argo cornstarch, bacon & cheese, bacon chicken pasta, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Broccoli cheese pasta, brown sugar, Campbell’s soups, casserole, chicken pasta, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, 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, macaroni & cheese, 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

When was the last time you had a really great pasta dish for dinner? For some reason it had been a long time since I had cooked pasta, and my mouth was watering just thinking about it. I wanted to find a simple recipe that would be super easy to put together – and I didn’t want to go to the grocery store, since I was having the busiest day of the week.

You probably have most, if not all, of these ingredients right in your kitchen. A simple weeknight dish, it’s like your favorite mac-n-cheese, but with the protein and vegetable, a well rounded meal. The recipe yields about 6 servings, but it only takes 20 minutes to make! You can choose any pasta but small shells, or penne, seem to work best. Make sure you cook your bacon until very crisp, to really bring out the flavors in this dish.

Recipe and photo courtesy of Le Club Cooking Chef.

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Quick tip: Use your favorite seasonings for this pasta dish.

It’s Already Frosty Enough, But What Happens When This Peppermint Cools Even More?

11 December 2015
Grace
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, cheesecake, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, 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, Oreo cookie, Pam Cooking Spray, Pepperidge Farm, Peppermint cheesecake, Peppermint cookie cheesecake, 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

This is such a delicious and decadent treat, that is so simple, you’ll scratch your head wondering why you didn’t think of it first. During the busiest months of the year (to me it always seems fall and winter are the craziest), it’s important we pull back and spend as much time with our families as possible. That’s why these easy recipes, that are enjoyed by all, are so perfect! Why make it difficult when you can have such a delicacy with so little effort?

 

I admit, for a long time I had it in my head that you have to slave away in the kitchen for hours, in order to come up with a dinner or a dessert that’s worth serving to special guest. Oh dear, I was so wrong! I wish I had realized years ago already that you can create amazing desserts with just a few minutes of prep work, and everyone will love you for having more time to spend with them instead of going crazy in the kitchen!

Recipe courtesy of LuLu the Baker. Image courtesy of Thou Must Live And Eat.

 

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Quick tip: This recipe is using store-bought pie crusts – feel free to make your own, if that’s what you prefer!

It’s Amazing How Hearty And Warm You Can Get With Just An Onion!

11 December 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef stock, 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, French onion soup, 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, onion soup, Pam Cooking Spray, parmesan, 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, Yellow Onions

I’m going to be perfectly honest with you here. I haven’t always been a big fan of onions. I mean, I don’t mind if there’s some onion in my dinner or even salad, but for some reason it’s not the first ingredient that comes to my mind when someone asks me about my favorite dishes. And when we’re talking about a soup recipe where onion is being used as the main ingredient, it kind of made me cringe. For a long time I just wanted to avoid recipes such as this one, until a friend of mine convinced me to give it a try. She said it was one of the most delicious soups she had ever tasted (and believe me, she has always been a picky eater), so I got curious. And it turned out she was right about it!

This recipe is now one of my favorites, and it’s so hearty and warm, you’ll want to make it for every lunch! Not to mention, it only has a few ingredients! The sweetness of the onion, is complimented by the dry sherry and brandy added to the mix. This dish serves 4-6 people and is made in less than 15 minutes. So get to choppin’ and enjoy!

Recipe and photo courtesy of The Food Network.

 

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Quick tip: Dutch oven is great for making a double batch of this soup!

A Hearty And Healthy Chowder Dancing With Robust Flavors

11 December 2015
Grace
0 Comment
Argo cornstarch, bacon, 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, chrimp chowder, Clabber Girl, College Inn, Cool Whip, corn chowder, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen corn, 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, Shrimp corn chowder, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A super fast recipe, that’s buttery and salty, and will warm your bellies during the colder months of the year. Serve this hearty chowder with a crusty baguette to top it all off. Not only is this a gorgeous dish to look at, it’s packed with flavor too! From the salty ocean, to buttery broth and crunchy corn. It will keep you warm, all season long – and it’s so easy to make you don’t need insane cooking skills to bring this to your dinner table!

 

My husband and I love camping and trekking in the nature. We’ve always made shorter trips and returned to our cabin or campsite for dinner, because somehow I always thought it would be too much of a hassle to cook in the middle of nowhere. Well, I finally decided to give it a try. And I took it up a notch by using this recipe instead of a soup mix in a can! I have a special backpack that works as a temporary cooler so we were able to hike for a few hours and bring all the ingredients with us. You won’t believe how amazing it was to eat this chowder out there, surrounded by the beautiful nature!

Recipe courtesy of My Recipes. Image courtesy of Panning The Globe.

 

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Quick tip: Don’t forget to remove the bay leaf before serving.

A New Spin On The Classic Fritter That Tips It’s Hat to Health

11 December 2015
Grace
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, food, Fritter, 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, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Potato Pancake, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet potato, Sweet Potato Fritter, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I’ve got news for you; these are not meant just for breakfast anymore! Sweet potatoes are a great healthy substitute for regular potatoes any day – and some of us, myself included, even prefer them. The flavor is wonderful and brings in that lovely sweetness that compliments most savory dishes so well. My husband had his doubts about this recipe when I explained what I was going to make, but he sure changed his mind after taking his first bite!

 

Make sure the oil is nice and hot before you drop these in, or they can fall apart. This recipe yields 4-6 patties and takes only 15 minutes from start to finish, but the product sure is refined and delicious! You can make small adjustments to the recipe, to adjust it to your taste. In fact, my husband suggested I’d try these with some red pepper flakes next time. I think I’ll do that!

Recipe and photo courtesy of 12 Tomatoes

 

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Quick tip: You can omit the sugar, but it does help caramelize the patties when frying them.

An Easy Cookie Recipe That Will Fly Off of Your Tables

11 December 2015
Grace
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 Peanut Butter, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, 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, mini muffin tin, Morton salt, Pam Cooking Spray, peanut butter cookie, peanut butter cup, peanut butter cup cookie, 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

When your days are hectic but you’d still like to bake something delicious, you’re probably looking for those recipes that are quick yet decadent and memorable. It’s a good thing one batch of these makes 4 dozen, because they won’t last long! This is also a dish that’s fun to make with the little kids – or you could even have the older kids make these for you! I guarantee they won’t mind, once they realize how delicious these are!

 

You don’t necessarily have to use mini peanut butter cups for these. Go with Hershey’s Kisses or something similar that best fits your taste. Also, if you don’t want to use peanut butter, you could go with almond butter. These cookies are super delicious even without the added treats on top! And I must say, these pair incredibly well with a scoop of vanilla ice cream!

Recipe and photo courtesy of 12 Tomatoes.

 

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Quick tip: Try using almond butter instead of peanut butter!

This 3 Ingredient Appetizer is Wrapped in One of Our Favorite Meats to Please any Crowd!

10 December 2015
Grace
1 Comment
Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Blue Cheese, blue cheese bacon, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dates, dessert, Dole, domino sugar, eat, Eggland's Best eggs, 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, Marcona almonds, McCormick spices, Medjool Dates, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, thick cut bacon, Thorn Apple Valley, Toll House, toothpicks, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Dates have been around for over a century for people celebrating the holidays. Besides rolling them in sugar and nuts, there are more inventive ways people are eating them. And not only during the holiday season, but year round! Smoky bacon, the sweetness of the date and the crunchy almonds, all combine to make a mouth watering appetizer, to start the beginning of any meal. This recipe yields 6 servings, so you may want to double it for larger gatherings. In fact, you may want to double it, anyway, because these are super tasty!

 

The first time I made these I had my doubts about the flavor combination. I haven’t always been a fan of dates, but I absolutely love bacon and almonds. So I decided to give this one a try – I figured my dinner guests would eat them if I couldn’t, haha! I’m so happy I made these, after all, because they turned out to be a hit! I absolutely loved them, and so did my guests.

Recipe and photo courtesy of 12 Tomatoes.

 

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Quick tip: Soak the toothpicks in cold water for 10 minutes before using, that way they won’t get burned in the oven.

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