Tastee Recipe Borden 2% milk Archives - Tastee Recipe

Dive In This Casserole Full Of Flavors Of The Sea!

03 January 2017

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden 2% milk, bread crumbs, brown sugar, Campbell’s soups, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Geisha frozen crabmeat, Gold Medal flour, granulated sugar, Green Giant, green pepper, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft mayonnaise, land o lakes butter, Libby, Market Pantry diced pimientos, McCormick spices, Moose Lake long grain and wild rice, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Regal mushroom stems and pieces, Ritz crackers, Sara Lee, Sargento, seafood casserole, shrimp, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

Our family had an outing once to this town where they have the the best and freshest seafood. They had this restaurant in the middle of the village where there were aquariums everywhere, full of all types of fish and other creatures of the sea. We got to choose the seafood and the type of recipe and the local chefs would cook them in front of us. Guaranteed fresh and real! We enjoyed it because we got to watch how the locals took pride in cooking their products. Also, my Mom and her sisters got a lot of recipe ideas from the exhibition. We could see the enthusiasm in their faces. When we got back from the trip, we all gathered in my aunt’s house and they made us dinner full of seafood goodness.

As much as I love eating seafood, I don’t cook it much. They need to be prepared in a very particular way or else they will not taste as good. And time combined with thoroughness are not something that I could always afford. Except maybe if it’s casserole because we all know how convenient casseroles are—they make our busy lives so much easier. Just like this casserole recipe that I found which introduces a dish that screams of seafood yet is very convenient to make.

Photo courtesy of Food.com. Recipe courtesy of Taste of Home.

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Quick Tip: Serve with garden salad on the side.

It’s A Triple Treat With This Peanut Butter Brownie Trifle!

01 January 2017

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Betty Crocker fudge brownie mix, Betty Crocker instant vanilla pudding mix, black pepper, Bob's Red Mill, Borden, Borden 2% milk, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate trifle, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen whipped topping, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey’s peanut butter chips, Hodgkin’s Mill, Jell-O, Jif creamy peanut butter, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, peanut butter trifle, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Reese’s miniature peanut butter cups, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, trifle, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I love trifles. They look pretty in this trifle bowl and they’re very easy to make. My favorite trifle recipe was the one I used to help make as a kid. Grandma always used the freshest and biggest strawberries, the ones she bought fresh from her neighbor. It really made a huge difference compared to those packaged strawberries from the grocery store. She also made her very own whipped cream because she was never a fan of store-bought cream. Before she arranged the ingredients into the trifle bowl, she dipped the strawberries into this thick, glassy syrup, coating them until they were shiny like crystal fruits. I would always be one of the first ones to have a serving glass ready; that and a cute pout that would give me that first serving. Grandma’s weakness were her grandchildren’s puppy dog expressions.

Nowadays, there are a number of trifle recipes you can find anywhere. Most of them have been shared by people who experienced eating these treats as kids; recipes that have been passed from one generation to another. The most interesting trifle recipe that caught my eye lately is this one that combines the richest dessert ingredients—peanut butter, cream, and chocolates. Nothing can get richer than this.

Photo courtesy of Lou Lou Sucre. Recipe courtesy of Taste of Home.

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Quick Tip: Tastes best with a strong cup of coffee.

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