Halloween Bloody Baked Rats
This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
I take bat wings to Halloween parties, angel wings to Christmas parties, and so on. They are just fab and easy with only 3 ingredients. My boyfriend loves to tweak this recipe. However, I just love this simple basic recipe and I hope you do, too. It's better if you can marinate this overnight. I put it in gallon sealable bag and keep in refrigerator then pour in pan the next day.
Pressure Cooker Carnitas
Perfect for taco bars! This can be easily adapted to a slow cooker, but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor, great as a starter for chile verde, and freezes well. Serve carnitas with white corn tortillas, guacamole and pico.
Kelsandra's Pumpkin Cinnamon Rolls
Spiced pumpkin dough with a sugary sweet filling and a sweet glaze topping.
Italian Pinwheel Rolls
An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. 'The aroma that wafts through the house while they are baking is incredible,' writes Patricia FitzGerald from Candor, New York.
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Sunday Dinner Rolls
I make the dough on Saturday night, and shape the rolls on Sunday morning. The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner.
Crustless Bacon and Cheese Quiche
Colorful vegetables, crisp bacon, eggs, and cheese make a delicious crustless quiche for a brunch or supper.
Pumpkin Chocolate Chip Cookies
These delicious cake-like cookies are perfect for fall and full of flavor.
'A friend gave me the recipe for this sweet snack,' informs Helen Applequist of St. Louis Park, Minnesota. 'I make it with thinly sliced bread from Pepperidge Farm. It's lovely with tea.'