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vanilla

Make Any Cream-Of-Whatever Soup You Want Right From Your Own Home!

24 October 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, casserole, Chiquita, Clabber Girl, College Inn, condensed cream-of-whatever soup, 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, homemade, 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

Seriously, once I tried this recipe and used it in a casserole, I was making a broccoli cheese baked dish, I have never bought another canned soup again. This recipe is uh-mazing! And guess what? It is more than half the sodium that is in the canned variety. Awesomesauce!

A note from Keni – “The main photo is cream of celery using veggie stock, and the other is mushroom using chicken stock. Please remember, you can combine ingredients to make blend, or add garlic, etc, to make a cream of mushroom with garlic, etc. Just play around and make it to suit your needs and taste!”

Recipe and photo courtesy of Keni.

 

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Quick Tip: Please note, this is a CONDENSED version of the soup…it’s meant to be thick and not intended to eat straight!

Lady Of The Night Brownie Recipe – These Brownies Are Scandalously Good!

24 October 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, 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, lady of the night brownies, 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, slutty brownies, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Guys, girls, I’m going to level with you a bit about the title of this recipe. For starters, it is not called “lady of the night brownies,” mmkay? I just named it that in order to keep this site family friendly. It is actually called “slutty brownies.” You can thank me in the comments for censoring this brownie recipe so you don’t have to explain to your children what slutty brownies are. Haha!

Moving on, these brownies are insanely good and they contain everything in them that you could ever want in a brownie. I’m talkin’ Oreo cookies, chocolate chip cookie dough, and caramel. Yum! 

Recipe and photo courtesy of Anniek39.

 

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Quick Tip: Although you can scarf these right away (they’ll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.

Open Your Heart To This Orange Marmalade Pie Recipe

24 October 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, 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, orange marmalade pie, 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

The other day, I was having tea with my good friend and neighbor, Sally. Sally was telling me about this delightful orange marmalade pie that she is planning to make for Thanksgiving dinner. She told me that this pie recipe is different than others she has followed in the past. So, of course, i asked her “how so?”

Sally smiled and told me that instead of getting orange marmalade from a jar this recipe calls for actually oranges and you use all of their parts, including the peeling. I was shocked. I thought that would make the pie taste incredibly bitter. Well, ladies and gentlemen, it does not make the pie taste bitter in the least. I think I’ll be making this orange marmalade pie for my Thanksgiving lineup, too.

Recipe and photo courtesy of Zacqary.

 

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Quick Tip: Make sure to use the whole fruit for this pie, peeling included.

Watch Their Faces When You Bring Out This Red Velvet Pineapple Upside Down Cake

24 October 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, red velvet pineapple upside down cake, 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 know we haven’t even reached Halloween yet but I am all about planning ahead for my Christmas dinner. i love the holidays and I love baking for my family. When I first laid eyes on this red velvet pineapple upside down cake I think my heart skipped a few beats. Just look at how gorgeous it is!

You might be thinking that it is super hard to make but I promise you that it is is not. The directions are laid out for you in easy to understand terms and the ingredients list is pretty cut and dry. You may have to run to the grocery store for a few things but it’s nothing too fancy. Let me know if you make this splendid cake for you holiday table in the comments.

Recipe and photo courtesy of Chef Howie.

 

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Quick Tip: Use green maraschino cherries in this cake for a lovely Christmas-colored dessert.

Marvel This Marble Cake Recipe

24 October 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, marble cake, 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

Are you in the mood for some fancy cake that doesn’t require you to be a professional pastry chef to make? So am I! That’s why I made this perfect marble cake the other day and I couldn’t be happier with the results.

This cake looks just like a cake you’d see in a bakery shop window. it’s perfect! The cake is moist and so decadent on your tongue that you won’t want to ever stop eating it. My husband and kids loved this marble cake and it didn’t even have any frosting on it! Just a fine layer of powdered sugar will do. Enjoy!

Recipe and photo courtesy of Canullia.

 

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Quick Tip: This cake tastes amazing with a dusting of powdered sugar.

Springy Banana Sponge Cake Recipe That’ll Put A Stop To Any Kitchen Monkey Business

24 October 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, banana sponge cake, 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, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I have certainly had my fair share of sponge cakes but I’ve never had a banana flavored one until just recently. At first, I thought the bananas on the top of the cake would be brown and gross, especially in their texture. Boy, was I ever wrong. This banana sponge cake is amazing and the nanners stay delicious.

I thought this would be one of those recipes that literally sucks the life out of you in the kitchen because of it being so hard to make. Nope. This cake was fairly easy to toss together if I do say so myself. You’ll see!

Recipe and photo courtesy of Fong’s Kitchen.

 

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Quick Tip: Stabilize eggs by adding a pinch of salt to them before whisking.

Give This All-Star 5-Spice Peanut And Pumpkin Muffin Recipe A Whirl!

24 October 2016
jessicafaidley
0 Comment
5-spice peanut and pumpkin muffins, 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, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I love the tastes of fall, don’t you? The warm caress of cinnamon, the hug of nutmeg, and the essence of cloves makes my cheeks burn bright. If you are like me and enjoy eating fall-inspired desserts than these muffins are just what the doctor ordered. You are going to love how incredibly easy this recipe is to follow.

Pumpkin peanut muffins taste amazing and they are packed full of the spices that you love. Plus, when you bake these muffins your entire house will smell like an autumn trail. These muffins are perfect for sharing with a neighbor or taking to a potluck breakfast.

Recipe and photo courtesy of infoforyourlife.

 

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Quick Tip: This recipe can also make a delicious loaf; simply bake at 350°F (180°C) for an hour, or until a tester inserted in the centre comes out clean.

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