Tastee Recipe December 9, 2015 - Tastee Recipe

The Most Unique Way to Eat Your… Cheeseburger?

09 December 2015

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, Cheddar-Monterey Jack cheese blend, cheeseburger, cheeseburger dip, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, diced tomatoes with green chili peppers, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground meat, 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, Parsley, 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

Let me ask you a question; do you know a single person who doesn’t love cheeseburgers? I sure don’t, so that’s why I thought I would make something with cheeseburger flavor for a party I was planning.

Now, I knew I didn’t want to make actual cheeseburgers because I had plenty of smaller dishes coming up, and I thought it would be a little too much. A friend of mine mentioned a cheeseburger dip, but I had my doubts about that one, too. Would I have enough time to cook it? Would it be difficult? And the most important thing; would it even be tasty?

Who knew a cheeseburger recipe could be a set-it and forget-it, but with this dish, the slow cooker is king! You can use anything from pitas, to scoops, to crusty bread to dip into this delicacy. Some people might even want to use a spoon! It takes about 2 hours to cook, but worth every second! And once you get all the ingredients in there, all you need to do is wait for this tasty thing to be ready.

Recipe and photo courtesy of All Recipes.

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Quick tip: Use low-fat turkey bacon and lean ground beef for a healthier option!

This Simple Side Dish Features Your Favorite Veggies With a Salty Meaty Crunch

09 December 2015

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, 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 beans, 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, potatoes, Powdered sugar, Ranch Mix, recipe, red potato, Ritz crackers, Sara Lee, Sargento, slow cooker, smoked bacon, smoked ham hock, Sweet onion, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Mmm, green beans! I really love them as a side dish, but sometimes I want to add all the ingredients into one, big, delicious mess. Yes, I did say mess and I think it’s a perfectly suitable word for describing a tasty meal!

Of course I enjoy a dish that is carefully finished to the smallest detail, but occasionally a mess is just so much better and easier. It doesn’t have to look perfect to taste perfect! Simple ingredients always give you the best results. Some potatoes, beans (feel free to use canned or fresh) and bacon or ham.

Of course you could add any of your favorite veggies – I often add onions and mushrooms because I like the way all the flavors blend together nicely. Adding more ingredients will help turning this into a full meal, and paired with fresh, crusty bread and a nice salad it will become a great weeknight dinner.

You may also want to consider making a double batch! In my opinion, the leftovers only get better in the fridge, and they make a scrumptious lunch the next day.

Recipe and photo courtesy of Food.com

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Quick tip: Add some of your favorite veggies to make this a full meal.

I Want To Get Lost In This Chocolaty Forest Of Flavor

09 December 2015

amaretto, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black forest, Black Forest Cake, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate cake, Chocolate cherry, chocolate extract, Clabber Girl, Clear Jel, College Inn, Cool Whip, cornstarch, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's cocoa powder, 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, pitted cherries, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, shortening, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unsalted butter, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped frosting, whipped topping, whipping cream, whole milk

A couple of weeks ago I organized a special dinner for 5 people. The guests were some of our closest friends and one of them had a birthday coming up, so I wanted to serve something extra delicious for dessert.

At first, I thought of making a bunch of cupcakes with frosting and pretty decorations. But then I came across this cake recipe and I just couldn’t resist trying it! Creamy whipped frosting sandwiched between rich chocolate, make this deliciously decadent dessert irresistible. The topping really brings the whole dish together wonderfully.

This cake is also perfect for those who would like to make their dessert ahead! After removing from cake pans, wrap them in foil and pop them into the freezer until ready to fill and frost. This will help keep the cake moist, as well as prevent crumbs from getting into the frosting.

Then just thaw the cake, make the frosting and you’re done. How easy is that?

Recipe and photo courtesy of Stetted.

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Quick tip: You can use buttermilk instead of milk, if preferred.

When a Favorite Peanut Butter Candy Makes it’s Way to Cake

09 December 2015

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, chocolate chips, Clabber Girl, coffee, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, heavy whipping cream, Hershey, Hershey's unsweetened cocoa powder, 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, Peanut Butter Chocolate, peanut butter cup, Peanut Butter Roll, 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

Every year, from Halloween through the end of the year, peanut butter cups are always a hit. To be honest with you; I always buy such huge batches of them that I end up still eating them in March. So I’ve had to find creative ways of using them in desserts and pastries! Which really isn’t a problem, at all… Peanut butter cups are delicious as they are, but when you’ve had about a gazillion of them, you kind of need a change. So, mix them with smooth cream cheese and decadent chocolate, and you have a dessert to die for!

This sinful little number is easy and take about 3 hours from start to finish. Don’t let the time startle you – it’s mostly because you need to let the cake cool before filling and then again before frosting it. The recipe yields 8-10 servings of peanut butter paradise.

Recipe and photo courtesy of Crazy for Crust

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Quick tip: May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

Make These Adorable Little Snacks And Kick Hunger To The Curb

09 December 2015

Argo cornstarch, baking powder, baking soda, Ball Park beef franks, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttermilk, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Corn dog, Corn Dog Muffins, Corn Muffins, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, French's mustard, Gold Medal flour, granulated sugar, Green Giant, Heinz ketchup, Hershey, Hiland buttermilk, Hodgkin’s Mill, hot dogs, Jell-O, Jif peanut butter, Jiffy corn muffin mix, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, muffins, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, snacks, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You don’t need to be taken out to the ball game to enjoy this delicious American classic. It’s such a simple recipe; you won’t believe you never thought of this before!

When I first made these little corn dog muffin snacks, my kids went gaga over them. And I must say, hubby dear was almost as excited as they were! These little nuggets of sunshine take on 25 minutes to prep and cook, and the ingredients are simple and fool-proof. The recipe yields 24 flying-off-the-plate muffins.

You’ll be glad you made these and so will your family. I enjoy preparing corn dog muffins when my kids have sleepovers. They are easy to make and they keep hungry bellies satisfied. These muffins also make the greatest grab-and-run breakfast for those mornings when you have to rush out the door.

I do have one extra tip to give you; just make a double batch! They will still be gone before you know it!

Recipe and photo courtesy of Thrillist.

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Quick Tip: Make a double or triple batch of these corn dog muffins and freeze the overflow. Easily grab a snack by thawing it in the microwave for 30 seconds.

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