• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tag

Vlasic

What Happens When You Have a Little Chili in Your Dessert?

15 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, Brittle, brown sugar, Campbell’s soups, Cashew Brittle, casserole, chili paste, 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, lemongrass, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Spicy Brittle, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Everyone loves a nice, sweet brittle – but what happens when you introduce it to a spicy Asian flare? Pure delicious decadence, of course! This recipe does not take long to make, but there is a hard part; waiting for the brittle to cool! Let me tell you, that takes some serious self control! Which I obviously don’t have – I was trying to cut a piece to taste it right away and I burned my fingers. Ouch!

So don’t be like me! Let it set and cool – and you’ll have a spicy and sugary treat everyone will enjoy. Of course you could adjust the recipe and add all kinds of lovely ingredients in this brittle recipe. Next time I make this, I’m going to try and add dried cranberries! Something tells me it’s going to be mind blowing! But I highly recommend you try it as is, first, because it truly is incredibly yummy.

Recipe courtesy of My Recipes. Image courtesy of Veggie Obsession.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: This brittle makes a beautiful and tasty gift! Add pieces of brittle in a glass jar and decorate with pretty ribbons.

Why Stop at Fudge When You Can Throw a Cookie in There?

14 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, Cookie fudge, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fudge, 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, marshmellow creme, McCormick spices, Morton salt, Oreo cookie, Oreo Fudge, 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

Fudge is a fairly common dessert that’s not only fun to share, but fun to make! Throw in some cookies, and now we’re talkin’! Vetting itself as “the world’s best Oreo Fudge,” how can they go wrong? Well they ARE, and they DON’T disappoint, certainly not on this recipe. Ready in 20 minutes from prep to finish, it’s no wonder these popular treats never last!

 

This is the perfect dessert to make together with your kids! You can have them crush the Oreo cookies while you are cooking the other ingredients on the stove. It’ll be so much fun – just make sure they won’t eat all of the cookies at once! You’re going to want to save at least some of them for the fudge, too… Haha! In fact, it might be a good idea to double the ingredients, just in case!

Recipe and photo courtesy of All Recipes.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If Oreos are not your cup of tea, use your favorite sandwich cookies for this fudge!

Dress Up Your Squash This Season With a Meaty Filling

14 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, butternut squash, 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, eggplant, 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, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sausage stuffed squash, slow cooker, Stuffed squash, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Stuffed squash is great when you’re on a vegetarian or vegan diet, but if that’s not the case, you can also stuff it with delectable meats, and still stay on a healthier track than regular spaghetti dishes. An easy bake, a little mess recipe for the kitchen, this is perfect to feed your starving pack, mid week, or if you want to lean on the healthy side for a nutritious dinner meal. However you stuff your squash, the results are always the same: D-licious!

 

This recipe is using ground sausage for the filling, but you could just as well switch it to ground turkey or chicken, instead. Also, feel free to use your favorite seasonings to adjust the flavors! I always like to add a little bit of smoked paprika – I think it gives the squash a wonderful aroma. If you want to make this dish even leaner, use low-fat cheese options.

Recipe and photo courtesy of 12 Tomatoes.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: This is a low-carb dish!

Get a Little Sophisticated With These Crazy Crab Bites

14 December 2015
Grace
1 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, Crab Appetizer, crab meat, Cranberry crab meat, cranberry 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, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Phyllo Shells, 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

Of course when you think of cranberry, you think of Ocean Spray, and this recipe comes straight from their HQ. This petite snack packs a punch. With only 5 simple ingredients, this quick to whip, appetizer is perfect for last minute guests. It is recommended to use real crab meat in this dish, but any kind will do.

 

A friend of mine arranged a big birthday party last month and I offered to bring appetizers, to help her out with all the work. But as I was going through my recipe archives, none of the appetizer recipes seemed to be perfect for the occasion. So I had to do some searching to find a perfect one! As soon as I came across this crab cake recipe I knew this was it. I made a double batch of these and a double batch of another appetizer recipe (I’ll have to remember to share that one with you also), and there was plenty even for a larger crowd. These crab cakes got rave reviews and I was asked for the recipe so many times!

Recipe and photo courtesy of Ocean Spray.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Use light cream cheese, if preferred.

These Avocado Rolls Are Sensational!

14 December 2015
Grace
1 Comment
Argo cornstarch, Avocado, Avocado Egg Roll, 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, Cilantro, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg rolls, 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, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Sundried Tomatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

There’s many good restaurants serving this popular appetizer, it’s a wonder more people aren’t making it… until they found out how. This easy recipe takes only 6 ingredients, which is hard to believe since the end result is so incredibly tasty! These aren’t deep fried like they usually are in the restaurants, but they’re just as delicious! A healthy alternative, dip them in Ranch or make your own favorite dipping sauce.

 

These egg rolls are super tasty and much healthier than their deep fried cousins. This time we are making them with avocado filling, but you could tweak the recipe as you please and adjust it to your taste. Before you do that – did you know that avocado is good for your skin and hair, and it can also lower your cholesterol levels? Avocados contain lots of good fats, plus they also taste really good, so I highly recommend using them in these egg rolls!

Recipe and photo courtesy of Tiphero.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Add finely diced jalapenos to make spicy egg rolls!

If You Love Sushi And Breakfast, This Recipe Is Right Up Your Alley!

14 December 2015
Grace
0 Comment
Argo cornstarch, bacon, Bacon Sushi, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast sushi, brown sugar, Campbell’s soups, casserole, cheddar cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, jalapeno, 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

When it’s morning and your sleepy head is trying to come up with breakfast ideas, why not roll everything up into one? With a little pop of jalapeno, this dish has a spicy kick. You can, obviously, omit them if spice is not your thing.  This is an easy way to dress up breakfast and takes the same amount of time as cooking everything in a pan.

 

This is such a fun way of making breakfast! If you’re having overnight guests, this dish is sure to wow them in the morning! Why make your regular eggs and bacon if you can serve them in such a creative way? With the help of tin foil this isn’t a difficult dish to prepare, and you can add ingredients and seasonings as you wish. Diced bell peppers and onions would make a nice addition! And if you’re lucky enough to have leftovers, they will make a delicious lunch later on.

Recipe and photo courtesy of Tym Bussanich.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Serve with hot sauce, if you like your food extra spicy.

Sometimes Being Baked Twice is Just so Nice!

13 December 2015
Grace
0 Comment
Argo cornstarch, baked potato casserole, 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 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, potato casserole, potato cheese casserole, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, twice-baked potato, twice-baked potato casserole, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Everyone loves a baked potato. Throw it in a second time, and you’ve got game. Make it into a casserole, and you are officially the recipe hero! Fold the cheese into these warm baked potatoes until you have a creamy melt. This casserole wins every time because it takes all the flavors of a twice baked, with a little more style. This one is a no-brainer for your next potluck!

 

I don’t know about you but twice baked potatoes have always been my favorite. And cheese, too! I really can’t think of a single dish that wouldn’t be even better after you’ve added a little bit of cheese. If you want to make this casserole leaner, make sure you are using low-fat dairy products. And like any great casserole recipe, this is also very versatile! Just throw in all the leftovers you happen to have in the fridge, to take this up a notch.

Recipe and photo courtesy of Tip Hero.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: This recipe makes 6-8 servings.

« First‹ Previous465466467468469470471Next ›Last »

Search Our Recipes

Tastee Recipe On Facebook

Facebook
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.