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July 28, 2017

Make This Classic, No-Bake, No-Hassle Treat Right At Home!

28 July 2017
Anna - TasteeRecipe
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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, chocolate, Clabber Girl, College Inn, Cool Whip, copycat Reese's peanut butter cups, crock pot, Daisy sour cream, dessert, Dole, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, homemade Reese's peanut butter cups, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Smooth Peanut Butter, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Try One Of These And There’s No Going Back To Store-Bought

I don’t think I know anyone who doesn’t like Reese’s Peanut Butter Cups. Seriously – it is a treat you can serve to any and all of your guests, and they will happily go for seconds.

Unless, of course, they happen to be allergic to peanuts. Oh, the misery! I couldn’t even imagine such a nightmare. My heart goes out to all of you who have such an unfortunate food restriction. I think I would rather give up pasta for the rest of my life, than give up these delish treats – and that’s a lot coming from a person who LOVES pasta.

However, if you’re not on a special diet and you’re as crazy about these yummy little things as I am, this recipe is going to make you super happy. I make these at least twice a month, and I would make them twice a week but I’d be getting too many objections from my favorite pair of jeans.

The best thing about making these at home is that you know exactly what you’re putting into these. I love using organic ingredients, and these days it’s possible to find lactose free butter and chocolate for those who don’t do well with lactose! Thank heavens!

 

 

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

Quick Tip: How about making these with a twist? Use white chocolate!

Triple Coconut Cake – The Creamy Dessert Of Your Dreams!

28 July 2017
Anna - TasteeRecipe
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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, butter cake mix, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Cool Whip topping, cream of coconut, creamy coconut cake, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s 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, sweetened coconut flakes, sweetened condensed milk, Thorn Apple Valley, toasted coconut flakes, Toll House, triple coconut cake, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, white cake mix

You Won’t Be Able To Resist This (And You Shouldn’t)

I haven’t always been a fan of coconut. When I was a kid, my sister was crazy about the coconut chocolate bars (what were they called again? I just can’t remember the name!) and I thought the scent alone was unpleasant.

But something has happened over the years and these days it feels like I can’t get enough of this tropical flavor. Maybe it’s the fact that it brings back so many wonderful memories from a tropical resort I once visited – or maybe we all develop more refined taste buds when we grow up!

Whatever the reason, I have collected quite an impressive bunch of delicious recipes with coconut, and this cake is my absolute number one favorite. It’s so easy to make, it’s almost ridiculous; but it tastes like you’ve spent half a day making it!

Whenever I serve this to guests they beg me for the recipe and I’m a little embarrassed to share it… What can I say, it’s just so simple! The secret is, you’re using coconut in three different forms, and I think that’s what makes the flavor so stupendous.

 

 

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

Quick Tip: This cake tastes even better the next day!

How To Say “Apple Jam” In French – And Make Some, Too!

28 July 2017
Anna - TasteeRecipe
2 Comments
apples, 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, cardamom pods, 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, Granny Smith, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Honeycrisp, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemons, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pectin powder, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Just Give Me A Spoon And I’ll Eat The Whole Thing!

I’ve never been to France. I’ve traveled quite a lot but somehow I’ve managed to go through all these years without even having a layover in this beautiful country of baguettes and croissants.

Ok, I admit it – that was quite a generalization. I know France is so much more than that, and I’m hoping some day I get to cruise the French countryside and see all the beautiful lavender fields, visit the vineyards and especially the apple orchards. And this is where we get to the good stuff!

My grandmother used to make the most amazing apple jam ever known to man, and fortunately she shared her secret with us. When she was young, there was a lady in town who had visited France. It was a big deal back then, when money was tight and traveling was considered such a luxury.

She had explained there was a special ingredient in French apple jam (which, according to an online translator is “Confiture de pomme” in French), and that’s cardamom! I had only heard of cinnamon apple jam so it was really exotic for me, and I’ve been making my apple jam this way ever since.

 

 

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

Quick Tip: You can remove the cardamom pods after making the jam but it’s not necessary.

KFC’s Got Nothing On This Amazing Coleslaw!

28 July 2017
Anna - TasteeRecipe
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden buttermilk, brown sugar, cabbage, Campbell’s soups, carrot, casserole, Chiquita, Clabber Girl, coleslaw, College Inn, Cool Whip, copycat coleslaw, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellman's mayonnaise, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon juice, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white vinegar, whole milk

The Best Freakin’ Coleslaw On The Planet!

If you’re as big a fan of KFC as I am, I’m sure you’ve tried their coleslaw, too. It’s really delicious and that’s probably why people have tried so hard to copy it at home.

I had tried several copycat recipes but none of them were quite as tasty as “the real thing”. But then a friend of mine gave me this recipe and said I wouldn’t even know the difference. In fact, she said this was even better than the original coleslaw! I had my doubts about that, but I decided to give it a go, anyway.

Boy, am I glad that I did! This really is the most scrumptious coleslaw recipe on the planet, if you ask me – and I couldn’t imagine throwing a BBQ party without making at least one batch of this!

You can make this faster by using store-bought coleslaw mix, but if you want to use really fresh ingredients and shred some cabbage yourself, it’ll make this completely out of this world!

 

 

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

Quick Tip: Feel free to use low-fat mayo and dairy products if you wish to make this leaner.

I’ll Take This Pie Over Romance ANY TIME!

28 July 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blueberry pie with lattice crust, 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, fresh blueberries, Gold Medal flour, granulated sugar, Green Giant, ground allspice, ground cinnamon, heavy cream, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon zest, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pie dough, 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

Without A Doubt, The Best Old-Fashioned Dessert I Can Think Of!

Every summer I look forward to the first, fresh blueberries. I do love all kinds of berries and fruits, but blueberries have always been my favorite.

When I was little, we used to make “blueberry milk” from those first berries of the summer. We filled a mug with blueberries, crushed them, sprinkled some sugar on top and then filled the mug with milk. My goodness, it was yummy! Besides that, my favorite blueberry treat has always been pie.

I’m especially fond of blueberry pie with a lattice crust! It’s what my mother always made and we could barely wait for it to cool a little, when she took it out of the oven. A nice big slice of that pie, with a scoop of vanilla ice cream melting on top… Pure heaven!

This is the recipe I’ve been using for the past few years and I think it’s as close as it gets to the one my other used to make.

 

 

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

Quick Tip: Instead of pie dough, you could add a crumble topping!

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