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Red, White, And Blue Jello Salad – A Patriotic Parfait

29 September 2017
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blue jello salad, 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, Libby, McCormick spices, Morton salt, Pam Cooking Spray, parfait, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white

I think the Fourth of July is one of my favorite holidays.

It’s an event where we get to reflect on our great country’s independence. We should probably reflect on this every day but on July Fourth, we get to have a picnic and watch fireworks as we do it. Yay! I love bringing desserts and salads to this types of get-togethers so basically, I hit the jackpot with this recipe. Guys, it’s a salad and dessert in one! Imagine that! Plus, it’s a red, white, and blue masterpiece, so there’s that 🙂

I know this dessert might look daunting to make but I promise you that it is not. Does it take some time and patience? Yes. But, everything does now doesn’t it? You’ll feel so accomplished once you make this dessert and shot it off to your family and friends.

In the picture, the dessert is garnished with blueberries but you can also garnish with strawberries. Some people like to do a combination of both berries. Do what suits you. Enjoy!

 

 

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Quick Tip: This dessert is best served in a glass punch bowl so everyone can see the different layers.

You Can Really Taste The Red, White, And Blueberries In This Yummy Dessert!

10 August 2017
jessicafaidley
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and blue parfait, 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, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white

You can’t get any more patriotic than this delightful dessert.

I think the Fourth of July is one of my favorite holidays to celebrate. As a wife of a veteran, I’m quite patriotic and proud of my country. I love flags and my house has sort of an Americana theme going on. So, when it comes to making patriotic desserts, I’m all in. I love the way this layered parfait looks when it’s all made up in a glass torte dish. You can peer through the sides and see every yummy morsel. Plus, the red of the strawberries, blue of the blueberries, and white of the whipped cream look so pretty!

I have to admit, it was hard for me to take the first scoop out of this dessert because I didn’t want to ruin the pretty layers. Knowing how good it was going to taste quickly helped me get over it 🙂

My kiddos helped me put this yummy dessert together. I let each one spread in a layer and they really enjoyed doing that. It was a fun recipe to follow for all of us. Enjoy!

 

 

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Quick Tip: If you don’t like store-bought whipped topping feel free to make your own using heavy whipping cream.

Learn How To Make This Patriotic Popsicle That’s Sure To Please!

20 May 2016
jessicafaidley
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and blue popsicles, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boiled water, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, ice cubes, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white

Who else got to twirl around with sparklers or morning glories? I remember one year my twin sister singed my bangs when someone (I forget who), decided it was a better idea to have one already light and stuck in the ground to use as a pilot light. I’ll never forget the smell of burnt hair. I was fine; but, oh did it smell gross!

Independence Day is still one of my favorite celebrations. To this day there’s something magical about showing support for your community: the parades, families coming together and of course who can forget the fireworks? We would bring a big ole quilt to spread out on the grass, some snacks and head out early to grab a good spot to watch the fireworks. Some of my favorite memories are of summer nights: eating popsicles to cool off and waiting with anticipation to see what each year’s fireworks display would look like.

 

Recipe and photo courtesy of Kraft.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: You can substitute your favorite red or pink Jello flavor if you’re not a fan of cherry or layer any of your favorite flavors.

 

You Won’t Believe What This Crave-Worthy Cake Is Stuffed With!

19 May 2016
jessicafaidley
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and blue cake stuffed with pie, apple, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Blueberry, Bob's Red Mill, brown sugar, cake pans, cherry, Clabber Girl, College Inn, Cool Whip, cream cheese frosting, domino sugar, duncan hines white cake, eat, Eggland's Best eggs, food, fourth of july, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pop rocks, Powdered sugar, recipe, red, round, Sara Lee frozen pie, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white

Hi, everyone! I have an amazing recipe for you all today. You are seriously going to be doing double takes when you read about this one. With summer quickly approaching, so is my favorite holiday: Fourth of July. I love celebrating our nation’s independence with fireworks, family, and Food!

 

On my search for a grand cake to make for Fourth of July, I came across something truly spectacular, something I’d never heard of before. Can you all guess what it is? Give up? OK, here it goes; red, white, and blue cake stuffed with PIE. Take a moment to reread that last sentence if you need to. I understand how shocking this all is. In my opinion, this cake should be called, “having the best of both worlds.”

 

Recipe and photo courtesy of Charles Pheonix.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: If you’re making this cake for The Fourth of July, add a few sparklers to the top. It looks magnificent!

 

They Look Festive and Taste Yummy!

22 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, 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, chewy cookies, Chiquita, chocolate, Clabber Girl, College Inn, cookie, cookie recipe, cookies, Cool Whip, cornstarch, cranberries, cranberry, crock pot, Daisy sour cream, dark brown sugar, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday cookie, holiday cookies, holiday dessert, 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, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, soft cookies, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white, white chocolate, white chocolate cranberry, White Chocolate Cranberry Cookie, White Chocolate Cranberry Cookies

Have you been searching for a great cookie recipe that’ll wow you and your guests? Look no further because this is it! These white chocolate cranberry cookies would work particularly well for a holiday treat, though with that flavor, you could enjoy them most any time of year.

 

Believe it or not, I was not as familiar with the white chocolate cranberry flavor combination as I was with the white chocolate raspberry one, prior to baking some of these. I have to say, it works out nicely – richly sweet, with just the right amount of tartness from the cranberries to put everything in balance. The addition of cornstarch to the dough ensures that the cookies will remain soft, even the next day. And the use of dark brown sugar instead of light brown gives the flavor of the cookies that much more depth and ensures that they have a more chewy, less crispy texture.

Recipe and photo courtesy of Sally’s Baking Addiction

 

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

 

Quick tip: These cookies stay fresh covered at room temperature for up to 1 week.

You’ll have Macadamia Munchies on This One!

15 October 2015
Grace
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Argo cornstarch, bake, baked, baked cookie, baked cookies, baked dessert, baker, bakes, baking, 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, chip, Chiquita, chocolate, chocolate chip, Clabber Girl, coconut, College Inn, cookie, cookie recipe, cookies, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, 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, macadamia, macadamia cookie, macadamia cookies, macadamia nut, macadamia nut cookie, macadamia nut cookie recipe, macadamia nut cookies, macadamia nuts, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, quick baking, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, sweet, sweet treat, sweets, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white, white chocolate, white chocolate chip, white chocolate chip cookie, white chocolate chip cookies, White Chocolate Chip Macadamia Nut Cookies, white chocolate chips, white chocolate cookie, white chocolate cookies

    It’s another great cookie recipe! If you like macadamia nuts or white chocolate, I think you’ll love these White Chocolate Chip Macadamia Nut Cookies. With under 15 minutes of baking time, this recipe yields about 2 dozen, so that’s about 13 cookies you can share with friends and family… of course, you can also hoard them away for your own pleasure.  It’s up to you!

     

    This is such a simple recipe you’ll probably already have most of the ingredients at hand – and you can change things up a little if you’re missing some of them. Of course, you will need cookie sheets for this recipe. Actual baking time is just nine minutes, and though there is some prep, it’s nothing too involved. Just be sure not to over-mix or space the individual pieces of dough too close together, and you’ll have two dozen beautiful and tasty cookies in no time.

    Recipe and photo courtesy of Baking With Blondie

     

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

     

    Quick tip: Try using dark chocolate chips instead of white chocolate ones!

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