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Vlasic

These No-Bake Brownie Bombs Will Have You Wanting To Be Bombarded

12 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, Brownie bites, Brownie Bomb, Campbell’s soups, casserole, Chiquita, Chocolate Brownies, Chocolate CandiQuik, chocolate chips, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fudge brownie bites, 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, Vegan brownies, Vlasic, Wesson vegetable oil, whipped topping

Who doesn’t love the taste of chocolate chip cookie dough and, well, anything… but in this case it’s chocolate, of course! You never have to touch your oven with this recipe. This dessert is prepared in just minutes (except for the time these treats are chilling in the freezer), so you might want to start on the second batch, as soon as you put out the first.

 

I first made a batch of these just to give them a try and see if they were fit for a party I was organizing later on that month. These disappeared so fast, even though my husband and I were the only ones eating them! Incredibly delicious, easy and fun to make, and they look really pretty, too. For the actual party I decided to make two batches; the first one exactly according to the recipe, but I used melted white chocolate and colorful sprinkles for the second one. You should have seen how beautiful the serving plate looked with the mixture of these brownie bombs!

Recipe and photo courtesy of The Domestic Rebel.

 

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Quick tip: Store leftover bombs in fridge for about 3 days, or in freezer for about 1 month.

A Pizza Crust That Is Gluten Free And Practically Carb-less!

12 December 2015
Grace
2 Comments
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, cauliflower, Cauliflower crust, Cauliflower pizza crust, 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, 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, Vegan Pizza, Vlasic, Wesson vegetable oil, whipped topping

Have you been trying to watch your carb and calorie intake? Well, I sure have, since I’m trying to fit into my favorite pair of jeans again. I don’t know if they’ve somehow magically shrinked inside my bedroom closet, or if I’ve just washed them in hot water or something. Surely something like that must have happen, haha! Anyway, I’ve been searching for leaner recipes for my favorite dishes, and pizza is definitely one of them.

For anyone on a Paleo or Atkins diet, this recipe is perfect. In fact, it’s great for anyone looking to cut a few calories, but don’t want to give up your precious pizza. When you think of cauliflower, you generally don’t think of crispy, but that’s exactly what this veggie does, when baked as a pizza crust, not to mention it’s absolutely delicious. This recipe makes about 5 mini-pizza crusts.

Recipe and photo courtesy of Eat Local Grown.

 

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Quick tip: It’s easier to bake this crust into several mini-pizzas rather than one large pizza.

This Decadent Dessert Filling Sits Atop a Salty Pretzel Crust

12 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, chocoalte peanut butter, Chocolate Pretzel, 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, Peanut Butter Pie, Peanut Butter Pretzel, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzel, pretzel crust, 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

For the perfect sweet and salty crunch, this recipe is the one. Not only is this dish delish, it’s also no-brainer! The creamy peanut butter filling, with a sweet, melted chocolate topping, compliments the salty pretzel crust to perfection. You can use your microwave to melt the chocolate, and you only need to bake the crust for about 10 minutes! This recipe is easy, and hassle-free.

 

I had my doubts about the pretzel crust, I must say. I’ve never really liked pretzels that much, so I was worried the flavor would come up too strong for me. However, the rest of the ingredients seemed so delicious I decided to make this pie, anyway. It turns out I wouldn’t have had to worry about the pretzel crust at all! It was absolutely perfect for this – and the flavor combination of the salty crust and the sweet topping was, oh, so amazing!

Recipe and photo courtesy of 12 Tomatoes.

 

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Quick tip: Drizzle some caramel over the top of this pie!

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.

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