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Cool Whip

Who Would Have Thought Bacon and Brown Sugar Go Together So Well?

09 June 2015
Grace
4 Comments
Argo cornstarch, bacon, bacon wrapped brown sugar smokies, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, butter, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, Domino dark brown sugar, domino sugar, eat, Eggland's Best eggs, food, gastro, 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, Little Smokies sausages, lunch, 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

I ran across this great savory and sweet recipe and I just had to give it a try. These little smokies are a great tailgate or holiday appetizer – and once you have a taste, your world will never be the same again.

These little guys will make you want to eat a whole plate of them because of the contrast of the smokiness of the bacon and lil’ smokie compared to the sweetness of the brown sugar and the richness of the butter. They are sure to be a family favorite – and if you’re making these for a party, prepare to share the recipe with every single guest!

Let’s hear it from our friends over at Tasty Kitchen:

These were super easy to make and don’t take that long to cook. Made them for Harvest Party tonight and I put them in crock pot after they were cooked to keep warm. Everyone liked them. Will be making them again soon.

 

Recipe and image courtesy of Tasty Kitchen

 

 

 

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Quick tip: Try turkey bacon for a different flavor!

So Yummin’ Good Baked Honey Sriracha Wings

09 June 2015
Grace
0 Comment
all-purpose flour, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, butter, Campbell’s soups, casserole, chicken wings, Chiquita, cilantro leaves, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey siracha wings, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, lime juice, LouAna vegetable oil, lunch, McCormick garlic powder, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Sesame Seeds, slow cooker, sriracha, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If there is one thing that my husband and I always make for a game night, it’s chicken wings. And if you ask my husband – the spicier, the better! We both enjoy spicy foods but sometimes he wants his portion so spicy, I feel like I need to have a fire extinguisher nearby… Sometimes I make two batches of a dish; a spicy one for me and the kids, and an extra spicy one just for him. However, these wings here were perfect for all of us, without any adjustments!

Can I just say, WOW! These baked honey sriracha wings are really flavorful – and because they are baked, they’re much healthier than the traditional wings. Plus these bad boys have the unique flavor of one of our personal favorites; the infamous Rooster Sauce! The cilantro and butter compliment the sriracha well – these Asian inspired wings will have you the life of your next tailgate party. Just be prepared to share the recipe with every single one of your guests!

 

 

Recipe and image courtesy of Damn Delicious.

 

 

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Quick tip: Adjust the amount of Sriracha to your taste.

Mashed Potato Bacon Bombs So Good You Won’t Know What Hit You

09 June 2015
Grace
0 Comment
4C breadcrumbs, Applegate Natural Cheddar Cheese, Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, 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, lunch, mashed potato, McCormick spices, Morton salt, Pam Cooking Spray, pepper, 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

The other day I made a lovely chicken dinner with my favorite mashed potatoes for a side dish. My family is crazy about mashed potatoes, so I made a double batch to make sure everyone would have their bellies full! However, the chicken turned out so delicious, too, that everyone was saving room for seconds. I ended up with a lot of leftover mashed potatoes and I had no idea what to do with all of it. So I did a quick search online and found this tasty looking recipe over at IdeaHacks!

Boy, am I glad I did! These little fried pillows of crispy and gooey goodness are to die for! These come out like a gastro-pub appetizer, they are amazing and surprisingly easy for how intricate they are. It’s pretty obvious that fried mashed potato’s with cheese on the inside and bacon on the outside is going to be something special but these go above and beyond! My son immediately asked if week could have these once a week, and I am tempted to say yes… I’m also definitely going to serve these as appetizers in our next BBQ party!

 

 

Recipe and image courtesy IdeaHacks

 

 

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Quick tip: Add in some chopped jalapenos!

You Only Need 3 Ingredients To Turn Your Ordinary Chicken Breasts Into A Feast

08 June 2015
Grace
0 Comment
Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, breakfast, brown sugar, chicken, Clabber Girl, College Inn, cooking, cookware, Cool Whip, cream cheese, dessert, dinner, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

How To Cook a 5 Star Meal Without a Hassle

These ridiculously easy bacon wrapped cream cheese stuffed chicken breasts are to die for. Seriously, I could barely wait for these to finish baking, but I tried really hard to control my urges to pick at the half-cooked chicken. It is amazing how few ingredients are necessary for these delicious and moist breasts. These also take very little prep and are great when you are in a rush. We all know sometimes eating chicken breasts can be challenging due to the fact the breast gets so dry from the low-fat content, well this recipe counteracts this with bacon and cream cheese!

Whenever I make these chicken breasts for dinner my kid’s eyes light right up. My husband gets pretty darn excited, too. You see, we are a family of carnivorous bacon eaters. My family and I tend to get pretty excited about foods that contain bacon. To us, bacon is a gift from pigs. Thank you, piggies!

Now, hen you wrap your bacon around your chicken breasts prepare for an explosion of flavor. They meat comes out so juicy and tender that your eyes will roll back in your head. Don’t believe me? Follow the recipe on the next page and see for yourself 🙂

Recipe courtesy of Food.com.

 

 

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Quick Tip: This meal pairs well with steamed or grilled asparagus.

Key Lime Pound Cake With Key Lime and Cream Cheese Frosting WOW!

07 June 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, butter, Campbell’s soups, Carnation evaporated milk, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dinner, Dole, Domino confectioners’ sugar, domino sugar, eat, Eggland's Best eggs, eggs, fisher nuts, food, gastro, Gold all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, key lime, key lime juice, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, McCormick vanilla, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pound cake, 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

This dessert will be on my tasty top ten when I do it for desserts. I love the pucker it gives you, along with the denseness of the pound cake and the creaminess of the frosting. Cream cheese with key lime is genius! This really comes out as if it’s from a high-end bakery; the contrast of sour and sweet is divine. Seriously, I think if the amazing Chef Gordan Ramsey himself gave this luscious pounder a try he would actually have something nice to say about it.

I made this amazing key lime cake with cream cheese frosting for a party that I went to last summer. It’s light and refreshing and perfect for a balmy day treat. All of the ladies loved it. I found that the cake went well with iced sweetened tea. Everyone enjoyed the cake and was buggering me for the recipe. I was writing it down on paper napkins!

Please let us know what you think, and share with all your friends.

Original recipe Theirreverentkitchen

 

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Quick Tip: This cake is best served when chilled.

These Easy No-Bake Chocolate Cookies Will Melt In Your Mouth

04 June 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Chocolate cookies, Clabber Girl, College Inn, cookies, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey unsweetened cocoa powder, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, McCormick vanilla extract, Morton salt, no bake chocolate cookies, no-bake cookies, Oatmeal cookies, Pam Cooking Spray, peanut butter, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick-cooking oats, 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
no bake cookies

Wow, these cookies are tasty! And get this; normally, making some cookies from scratch entails mixers, ovens, and a huge cleanup, but these no bake cookies couldn’t be easier! I love the texture of these. On one hand, they melt in your mouth, but on the other, they have a pleasant bite because of the oatmeal. These are a must try – too easy not to try! Let us know what you think and as always share with all your friends. This is the perfect recipe for those moments when you get a call from your friends, and they are coming over for a surprise visit!

Just start prepping these no-bake cookies right away, and they’ll be ready by the time you hear the doorbell. Everyone loves these, and you can adjust the flavor by adding your favorite flavorings! I love these with coconut extract! When you use coconut extract the cookies sort of taste like a macaroon. I think they taste delightful 🙂

Recipe and image courtesy of 12Tomatoes.

 

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Quick Tip: Mke an extra batch to freeze.

Yummy Mashed Potato Casserole With Sour Cream and Chives

04 June 2015
Grace
0 Comment
4c, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, sour cream and chive, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I know some of you who are die hard mashed potato aficionados will be saying, “A Casserole?” But as the original poster states, after one bite of these, you will be won over. This casserole is not only extremely tasty – it has a great texture, as well. And here is the kicker; it’s really easy to make! So please give this delicious and easy mashed potato recipe a try, and let us know what you think.

 

Here’s a great tip from one of the readers, on how to make this ahead:

A holiday lifesaver: moving mashed potato tasks to a day or two before. For more traditional potatoes skip the bread crumb/cheese topping. To mitigate the sour cream cut that by half and sub in a little softened cream cheese and some warmed milk (skim!), which also provided the extra moisture others have noted. Kept for 2 days in the fridge in an ordinary foil steam pan, potatoes reheated perfectly (an hour at 350 – not 400) and tasted “just made.”

Recipe and image courtesy of NYtimes.

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Quick Tip: Any type of meat pairs well with this dish!

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