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Turkey Tortilla Cups: A Genius Idea For Thanksgiving Leftovers

14 November 2017
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, 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, Kerrygold butter, kosher salt, Kraft, land o lakes butter, leftovers, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thorn Apple Valley, Toll House, TruMoo milk, turkey tortilla cups, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Fill tortillas with all of your Thanksgiving leftovers for a charming meal.

I have always loved the holidays primarily because of the food. The big dinner came and went and then you got to graze on leftovers for days. I think that was the best part of Thanksgiving and Christmas feasting.

When it comes to Thanksgiving dinner you really do have a world of options in terms of what you do with your leftovers. From casseroles to soups you can make so many yummy things!

I found this delightful recipe for turkey tortilla bowls on the Dining With Alice blog. That Alice sure does know how to make a meal out of holiday leftovers. In fact, this isn’t Alice’s first Thanksgiving leftover rodeo. She also has a delicious tater tot casserole recipe that features Turkey Day leftovers. Yum! Anyway, hop on over to the next page to get the details on this fabulous turkey tortilla cup recipe. Enjoy!

Recipe and image courtesy of Dining With Alice.

 

 

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Quick Tip: These turkey tortilla cups go great with a side of cranberry sauce.

Don’t wait for Thanksgiving to enjoy this one!

13 July 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, 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 flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, sweet potato casserole, Thanksgiving, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I’ll admit.  I’ve never been fond of sweet potato casserole.  I was the guilty one who always picked at the roasted marshmallows over the top, but did not eat the sweet potato underneath.  It was just so strange to me to be eating a completely sweet dish next to all that salty food.  It just seemed like a dessert.

This one however.  Mmmmm, so good.  It’s the perfect balance between sweet and salty, the texture can be changed so easily and it’s just all around delicious.  It’s definitely a Thanksgiving side, but you don’t have to wait until then to enjoy it!  I certainly don’t, anyway.  This is too good to enjoy only once a year.

 

Recipe and photo courtesy of The Pioneer Woman.

 

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Quick Tip: Add chopped pecans into your sweet potato mixture for a lovely crunchy addition.

 

Such a Deliciously Decadent Holiday Treat!

15 November 2015
Grace
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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, butter, Campbell’s soups, casserole, cheesecake, Chiquita, Christmas, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dixie Crystals, Dole, domino sugar, eat, Eggland's Best eggs, food, gingersnap, gingersnaps, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday dessert, holiday treat, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Land O'Lakes, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, praline, Praline Pumpkin Cheesecake, pumpkin, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thanksgiving, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Praline Pecan Cheesecake really is worthy of being on most any Thanksgiving or Christmas dinner table, or another special occasion. The cheesecake would be plenty good enough by itself, but that praline topping really puts it over the top. I had had pralines plenty of times, and they make for a nice little Southern treat by themselves. But it turns out that that nutty, sweet flavor complements the taste and texture of pumpkin rather nicely.

 

This may not be the quickest and easiest cheesecake recipe ever, but the instructions are pretty straightforward. And the end result is most definitely worth the effort! I can’t even tell you how many “ooh’s” and “aah’s” I got when I brought this to the dinner table – and every single one of my guests were begging for the recipe.

Recipe and image courtesy of Dixie Crystals.

 

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Quick tip: Remove excess moisture from pumpkin by draining it on paper towels.

A Fantastic Side Dish For Thanksgiving

03 November 2015
Grace
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Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, Chiquita, Christmas, Clabber Girl, College Inn, Cool Whip, crock pot, Crock-Pot slow cooker, crockpot, Daisy sour cream, dessert, dinner, dish, Dole, Domino light brown sugar, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, side, side dish, simple, simple recipe, slow cooker, Slow Cooker Sweet Potatoes With Bacon, slow-cooked, sweet, sweet potato, sweet potatoes, sweet potatoes with bacon, Thanksgiving, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Do you feel like you’ve tried every possible side dish recipe on the Earth? Or maybe you just don’t like to spend hours preparing for a side, when the main course itself is taking time. Whatever the case, we have found the perfect solution for you!

Sweet potatoes are great with most any meal, though they are a particularly common side dish for Thanksgiving or Christmas dinner. This recipe for Slow Cooker Sweet Potatoes With Bacon is an easy but flavorful one, and that’s why I can’t wait for a special occasion to make it! This should go nicely with turkey, ham, chicken, or even other types of pork. That blend of sweet, savory, and salty is just irresistible to me. Just throw this in the Crock-Pot in the morning, and you can have it ready in time for dinner with no trouble at all.

Recipe and photo courtesy of MyRecipes.com

 

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Quick tip: Want to make this vegan? Omit the bacon and use vegetable margarine instead of butter.

Well, Isn’t This a Lovely Flavor Combination

20 October 2015
Grace
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Argo cornstarch, autumn, autumn cake, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, caramel, caramel frosting, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream, cream cheese, cream cheese frosting, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, frosting, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade caramel, Italian, Italian cream, Italian cream cake, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan, pecan halves, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin caramel, pumpkin caramel cake, Pumpkin Caramel Italian Cream Cake, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The other day I was bored. This is seriously big news if you know me and are aware of my usual work schedule! I don’t have too much free time, but this was an exception. So I thought, how about I make a nice, big cake now that I have the time? The problem was, I hadn’t made a single cake in weeks (months even), so I was a little lost with what recipe I should use. I didn’t want to go with the most ordinary ones, but I certainly didn’t want to spend the whole day in the kitchen, either.

After a moment (or two) of online searching I came across this beautiful Caramel Pumpkin Italian Cream Cake and decided to give it a go! As with so many recipes, the formula for Italian cream cake is open to a lot of modification according to the season and to your own tastes. This rich flavor combination is particularly good for Thanksgiving but I would most definitely use it for any special occasion.

Recipe and photo courtesy of Lorie’s Mississippi Kitchen

 

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Quick tip: If you want to make this a little faster, use store-bought frosting.

A Classic Casserole With a Nice Upgrade

05 October 2015
Grace
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Argo cornstarch, autumn, autumn recipe, bacon, bacon-topped, Bacon-Topped Green Bean Casserole, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, casserole recipe, Chiquita, Christmas, Christmas casserole, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall recipe, food, Gold Medal flour, granulated sugar, green bean, green bean casserole, green beans, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday casserole, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, mushroom, mushrooms, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thanksgiving casserole, Thanksgiving recipe, Thorn Apple Valley, Toll House, TruMoo milk, tyson, upgraded green bean casserole, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This isn’t your grandmother’s recipe, but this Bacon-Topped Green Bean Casserole will be at least as well received at any gathering. It takes 40 minutes of prep and bakes in half an hour – now, that’s what I call a breeze! Make it right away, or chill until you are ready. I think that I have seen some version of green bean casserole show up at most every formal Easter, Thanksgiving, or Christmas meal to which I have ever been. Though it was usually good, I more often than not thought that it would be much better with an upgrade. Well, this is the upgrade. Yum!

 

I was hard pressed on whether to call this a side dish or a main course; in the end, I suppose it is still a side, albeit a rather hearty one. Being able to chill everything for a day or so before final baking, if necessary, makes it really convenient if you are organizing a large meal that requires plenty of advanced prep and planning.

Recipe and photo courtesy of Better Homes & Gardens

 

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Quick tip: To make this ahead, transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours. Then bake according to cooking instructions.

Yes, the Pilgrims Definitely Would Approve

22 September 2015
Grace
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apple, apple cider, apple cider glaze, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake mix, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, Duncan Hines, Duncan Hines yellow cake mix, easy, easy bake, easy cake, Easy Pumpkin Cake, eat, Eggland's Best eggs, fall, fall cake, food, glaze, glazed, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, 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, pumpkin cake, pumpkins, quick, quick bake, quick baking, quick cake, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple cake, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix

This Easy Pumpkin Cake may well be the easiest and fastest baking dessert treat you make for the holidays or any special occasion. It features an Apple Cider Glaze that itself is rather easy to throw together and brings an extra helping of delicious sweet spiciness to the recipe.

 

Pumpkin isn’t just for pumpkin pie; yellow cake mix isn’t just for basic yellow cake; and apple cider isn’t just for drinking. They combine nicely to form a simple but delicious cake that will go nicely with any other seasonal treat or with your special dinner menu. Just make sure you have the recipe at hand – your family and friends will be begging you for it!

 

Recipe and photo courtesy of Noble Pig

 

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Quick tip: This cake is delicious even without the glaze – try serving it warm with some vanilla ice cream!

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