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Eggland’s eggs

Filled To The Brim With All The Good Things!

19 September 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, cheddar cheese, Chiquita, Clabber Girl, College Inn, cooked ham, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, freshly ground black pepper, Gold Medal flour, granulated sugar, Green Giant, ham and cheese omelette, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McArthur milk, McCormick spices, Morton salt, mustard powder, Pam Cooking Spray, parsley leaves, 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

You’re Going To Want To Talk About This Breakfast All Week Long

When it comes to breakfast, I like to keep things simple. Actually, I’m forced to do so because time is of the essence… Call me lazy, but I’d rather sleep for extra 10 minutes than get up that much earlier and whip up something really special, just to have the kids cringe at it and rush to the school bus with empty bellies.

There is one breakfast dish, though, that everyone in my family loves and they eat it, even if they don’t feel hungry in the morning. Omelette. I try to make this at least once a week – and I think it’s more about me than it is about them, haha! It makes me feel good to serve them a breakfast they actually enjoy.

This recipe is one of my favorites, and it never lets me down. The combination of ham and cheese, and a few other carefully chosen ingredients will give you a restaurant quality breakfast experience! This would also make a great lunch – and you can literally whip it up in minutes!

 

 

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Quick Tip: Sprinkle some of your favorite hot sauce on top before serving.

This Cake Will Give You All The Feels

18 September 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, cake flour, 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, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, lemon loaf cake, lemon zest, lemons, Libby, 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

Rumor Says This Cake Will Make You Slap Your Mama!

Tell me, when was the last time you had a slice of cake that made you think it was created by the dessert gods? You know the feeling; when you have a bite of something and it’s as if your taste buds just started playing a wonderful symphony.

This simple lemon loaf cake made me feel that way, and it took me by surprise. You know, because it doesn’t necessarily look like it’s the most delightful cake in the universe – but it sure tastes like it! I think it’s the freshly grated lemon zest that makes this super flavorful; or maybe it’s the cream.

I really don’t care what it is – all I care about is stuffing my face with as many pieces of this as I possibly can! You can, of course, add your favorite frosting or glaze, but this cake doesn’t necessarily need either of those. A dollop of whipped cream on top of a slice is enough to make your eyes roll to the back of your head! Serve this for dessert, Sunday breakfast or just an amazing pick-me-up after work.

 

 

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Quick Tip: How about a blueberry lemon cake? Add 1/2 – 1 cup of blueberries into the batter.

A Simple, Old-Fashioned Recipe Makes This The Best Cake Roll You’ve Ever Tasted

14 September 2017
Anna - TasteeRecipe
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apricot jam, apricot jelly, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden buttermilk, brown sugar, cake roll, 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, 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, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix

This Will Make Your Taste Buds Do A Happy Dance!

I never would have thought some day I’d be able to make a cake roll (or a Swiss roll, as some call it) that was better than the ones my grandmother made. When it comes to this type of dessert, her skills were out of this world. I guess it’s because back when she learned to bake, there weren’t that many fancy ingredients available and you had to make do with what you had at hand.

Grandma certainly knew how to turn the simplest of ingredients into something totally amazing. She was famous for her cake rolls and I still don’t know how I was never available to get that same flavor, even when I was using one of her recipes. I guess she always added a pinch of magic in the batter, too!

But last week my neighbor gave me this recipe for a cake roll and there was an ingredient I hadn’t thought of using to make this dessert. I mean, buttermilk?? I had my doubts about it but my neighbor assured me it was delightful.

 

 

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Quick Tip: Instead of apricot, try strawberry or raspberry.

Top Your Old-Fashioned Cake With This Incredible Glaze For Outstanding Flavor

11 September 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, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg yolk, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, golden rum, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, SunMaid golden raisins, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Raise Your Hand If You Enjoy Rummy Desserts!

Well, hello there ladies and gentlemen! I hope you are all doing well today. I thought I’d share a wonderful recipe with y’all because you are some of my favorite people. I know how you guys and gals love your bundt cake and boy, do I have a special treat for you! So, who here likes rum glazed pounders? I know that I certainly do! This recipe will teach you how to make the best rum glazed pound cake this side of the Mississippi. It’s moist, flavorful, and a snap to make.

Don’t worry, there will be no buzzes caught when enjoying this dessert, I promise! LOL! Although I have to say your head might start spinning – this cake is just so delicious! The rum combined with the honey makes the most irresistible glaze I’ve ever tried on a cake.

I like serving this cake in the morning with coffee or tea. It makes a great brunch cake or ladies/mens breakfast food. Maybe add a scoop of your favorite ice cream to the tops of individual servings for a bit of extra sweetness. Yum!

 

 

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Quick Tip: This cake is really delicious even without the glaze!

One Bite Of This Outstanding Pound Cake Will Take You To Chocolaty Heaven

11 September 2017
Anna - TasteeRecipe
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60% dark chocolate chips, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, 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, Eggland’s eggs, food, frosted chocolate chip pound cake, Gold Medal all-purpose flour, 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, semi-sweet chocolate chips, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Make Room For Awesome – This Cake Will Pamper Your Taste Buds

My children and I were talking about our weaknesses the other day. I was trying to explain that I believe some weaknesses are meant to be overcome, some are actually more like unique features of character instead of weaknesses – and some are just here to stay, with no help in sight! By that I was referring to my weakness for chocolate. The kids thought it was really funny because they know how crazy I am about anything chocolate.

There was a time in my life when I thought it was wrong or bad to consume as much chocolate as I am, and I tried my best not to! But it was just horrible… I felt bad for eating chocolate, and then I felt bad for not eating it. I decided it’s nobody’s business and that I could eat all the chocolate in the world if I wanted to!

Surprisingly, that decision has actually helped me eat less chocolate than before. But I do have 1-2 days every week when I either buy or make something super chocolaty and yummy. This jaw-dropping cake is one of my favorites!

 

 

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Quick Tip: Try milk chocolate chips or even white chocolate chips for the ganache, for a change!

This Is Even Easier Than Saying Hot Diggidy Dog!

09 September 2017
Anna - TasteeRecipe
0 Comment
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, cinnamon, Clabber Girl, College Inn, Cool Whip, 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, Pumpkin Bread, pumpkin pie spice, pumpkin puree, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix

This Bread Is a 5-Ingredient Wonder

If you’re anything like me, you’re getting a little crazy at this time of year. You don’t really notice it yourself, but you start getting subtle hints from your friends and family… I didn’t understand it at first. Of course I want everything pumpkin; it’s fall, for goodness’ sake! Maybe I went a little overboard with the pumpkin spice shower gel and lip balm. But hey, fall is only once a year, right?

Even though my friends are shaking their heads when they hear me going “pumpkin this, pumpkin that”, but I sure didn’t hear anyone complaining when I was serving this delicious pumpkin bread. I served this with homemade pumpkin spice ice cream (yes, there is a recipe for such a thing and I might even share it with you later) and it was pure heaven!

The best thing about this bread is that you only need five ingredients. Nothing fancy, nothing difficult and definitely nothing time-consuming! All you need to get started is a yellow cake mix. Serve this pumpkin bread for breakfast or dessert, or just a nice pick-me-up in the afternoon.

 

 

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Quick Tip: Don’t like pumpkin? Use any kind of fruit puree!

Lemon Buttermilk Sheet Cake: You’ll Keep Reaching For One More Slice

09 September 2017
Anna - TasteeRecipe
0 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, cake flour, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, Domino confectioners’ sugar, Domino granulated sugar, 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, land o lakes unsalted butter, lemon buttermilk sheet cake, lemon juice, lemon zest, Libby, 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

Even The Pickiest Of Taste Buds Will Love This Mouthwatering Cake

My grandmother was an excellent baker. Back when she was a child, times were tough and every girl had to learn basic cooking and baking skills at a very young age. I remember how she told me stories about how they didn’t have much; no special food ingredients, no fancy spices and not even electricity until she got a little older. She continued using simple ingredients through her whole life, but somehow everything she baked still turned out absolutely delightful.

This simple recipe made me think of my grandmother. She used to make a similar sheet cake but unfortunately her recipe has gotten lost over the years. I was so excited to give this one a try!

When it was finally ready and cooled enough to cut into pieces, I grabbed one and almost swallowed it whole. There was something so beautifully familiar about the flavor that it brought a tear to my eye. I have a feeling I’m going to be making this cake very often!

 

 

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

Quick Tip: This cake is amazing even without the glaze!

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