Tag: #Recipes

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Halloween Deviled Eggs

Posted on by Reluctant Retiree

Boo! You may be startled by how much these Halloween deviled eggs raise spirits at your next spooky gathering. Deviled eggs are usually wicked enough, but this time we are turning things on their head and magically transforming the egg whites into skulls. With a filling to die for—a combination of egg yolks, mayonnaise, roasted red peppers, Dijon mustard, cider vinegar and spices—these deviled eggs for Halloween offer a frighteningly delicious bite. Dipping the filled eggs in crushed corn chips gives them a creepy crunch.

For a little extra scare, try some other devilishly good egg ideas, like creating olive eyeballs or forming spider-shaped black olives for the top. These ghoulish details will have your guests howling with delight.

Ingredients for Halloween Deviled Eggs

  • Hard-boiled eggs: In most recipes, you want to use the freshest ingredients, but when it comes to boiled eggs, an older egg is easier to peel. As an egg ages, its shell becomes more porous, letting a tiny bit of air in between the white and the shell, creating more space for quick peeling. A good rule of thumb is one to two weeks past the buy date. Watch the dates on your carton, or use the float test to tell if an egg is bad.
  • Mayonnaise: Whether you make your mayonnaise or choose one of the best mayo brands, you’ll need it for most deviled egg recipes. Mayo gives the yolk mixture in these Halloween food deviled eggs a rich flavor and a smooth texture.
  • Roasted sweet red peppers: You can buy a jar of pre-diced sweet peppers to save time or roast peppers at home. For a little more flavor, try pickled sweet peppers.
  • Dijon mustard: This singular tangy spice combines a touch of vinegar, wine and sugar with the mouthwatering flavor of mustard. Dijon is the perfect addition to many deviled egg recipes. PS: You can make your own Dijon mustard with a few pantry ingredients and a blender.
  • Cider vinegar: Cider vinegar adds acidity to the mix. It also gives this Halloween appetizers deviled eggs recipe its lip-smacking bite of flavor.
  • Seasoning: Salt, pepper and paprika pull all the flavors together.
  • Corn chips: Crushed corn chips supply a delightful crunch and an effective, delicious barrier between the creamy yolk mixture and the serving platter. Corn chips are the ultimate finishing touch for these skull-tastic deviled eggs for Halloween. Serve the eggs with optional extra corn chips.

Taste of Home

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10 Old-School Dump Cake Recipes That Will Become Your Favorite Desserts

Posted on by Reluctant Retiree

Dump cake recipes derive their name from the method in which they are made—you simply dump the ingredients into a baking dish and bake. A dump cake has the crumbly texture of a cobbler mixed with the buttery goodness of a cake. For the most part, you’ll only need a baking dish, a can opener, and a couple spoons to make these recipes.

Southern Living

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Pecan Pie Dump Cake

Posted on by Reluctant Retiree

Our new favorite dump cake tastes like a cross between a gooey pecan pie and a buttery, cakey cobbler. The base is rich and custardy from eggs, corn syrup, and brown sugar—sweet, caramel-like, and slightly creamy thanks to the touch of heavy cream. The butter yellow cake mix on top bakes into a soft, slightly crisp golden crust, especially around the edges where it caramelizes with the sugary filling.

Toasted pecans add crunch and depth, with warm notes of pumpkin pie spice that round out everything. It’s indulgent, nutty, buttery, and deeply comforting—especially with a scoop of vanilla ice cream melting over the top.

Recipe Tips From The Southern Living Test Kitchen

  • Some of our dump cake recipes use butter in slabs on top of dry mix. We enjoy the texture of the cake made from melted butter rather than the slabs for this recipe. You get a denser, chewier, brownie-like texture from the melted butter rather than a crispy, crumbly top. Evenly drizzle butter to avoid dry spots.
  • Place cooled cake in an airtight container, and store in the refrigerator for up to four days.
  • This cake can also be frozen for up to two months. Thaw overnight in the fridge and reheat.
  • Don’t skip tenting the ake with foil after 25 minutes. This keeps the cake from overbrowning, and it helps the cake cook evenly without any dry spots.
  • Cooling for at least 15 minutes after baking helps the filling thicken up and makes for cleaner slices.
  • You could use spice cake mix instead of yellow cake mix and pumpkin pie spice.

Editor’s Note: This recipe was developed by Giovanna Vazquez; the headnote was written by Kimberly Holland.

Southern Living

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17 One-Pan Ground Beef Recipes That Have Dinner on the Table in No Time

Posted on by Reluctant Retiree

Ground beef is such a versatile ingredient—and most of us always have a pound of it stashed in the freezer. But, the only thing we love more than finding new, tasty ways to use ground beef, is finding new ways to make an entire meal in just one pot. These recipes all create flavorful dishes in one skillet or pot, making them a breeze to cook and clean up.

Allrecipes

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Sausage and Spinach Tortellini Soup

Posted on by Reluctant Retiree

Sausage tortellini soup is pure comfort food. Few things in life are as delicious as cheese-stuffed tortellini, the star of the show in this soup. When paired with Italian sausage, fresh spinach and Parmesan cheese, there’s no denying how robust the flavors are. Crucially when it comes to weeknight cooking, this recipe takes less than 30 minutes to execute, which means you can have a delicious, truly satisfying dinner on the table and still have time to spare in the evening.

Ingredients for Sausage Tortellini Soup

Taste Of Home Sausage And Spinach Tortellini Soup
Alejandro Monfort for Taste of Home
  • Italian sausage: Sub for vegan chorizo or another type of vegan sausage if you follow a plant-based diet.
  • Onion: Let the onions get tender and translucent before adding the garlic and other ingredients. This will add depth and flavor to your soup.
  • Garlic: Take the time to mince your garlic (and add more as desired). Mincing allows for a more even distribution of flavor.
  • Reduced-sodium chicken broth: Be sure to use reduced-sodium broth, as this will help you control the amount of salt.
  • Fresh spinach: Any fresh green will work if you don’t have spinach on hand.
  • Refrigerated cheese tortellini: The savory flavors from the cheese and pasta are what really make this soup hearty and delicious.
  • Parmesan cheese: Note that you can add the rind from your hunk of Parmesan to the soup while it cooks. This will add a salty, complex flavor and thicken the broth.
  • Crushed red pepper flakes (optional): While optional, crushed red pepper flakes add a nice heat.  Just make sure you go easy at first and increase as needed.

Taste of Home

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20 Crescent Roll Appetizers To Get This Party Started

Posted on by Reluctant Retiree

Canned crescent roll dough is the building block for some of the best shareable dishes. It’s the fundamental ingredient in turnovers, baked brie, pinwheels, stuffed rolls, and party-pleasing crescent rings. In other words, if you need to make a crowd-pleasing dish that’s easy to share and put together, canned crescent dough is the secret weapon you need to keep stocked. Scroll through the gallery for our best-loved crescent roll appetizers. Once you serve these at a party, your guests will want to eat them again and again.

Allrecipes

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Chicken Pozole Verde

Posted on by Reluctant Retiree

There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific Coast state of Guerrero. Anya von Bremzen’s version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Use Mexican oregano here if possible — though its taste is similar to Mediterranean oregano, the Mexican variety has citrusy notes that better complement the other flavors in the dish. Although the pozole verde broth is delicious on its own, the toppings are arguably the best part.

Frequently Asked Questions

  • What are the three types of pozole? In Mexican cuisine, it’s common to find three types of pozole, including blanco (white), verde (green), and rojo (red). The latter two feature a blanco pozole base, which is then flavored with green or red sauces infused with additional ingredients like chiles.
  • What is pozole verde made of? Pozole recipes traditionally have a hominy-based stew with a source of protein, such as chicken or pork. The broth can be seasoned with chiles, tomatillos, and other spices like oregano. Pozole verde, or green pozole, will also include a green chile sauce, hence its name. Garnishes like fresh radish, cilantro, and lime wedges are common finishing touches.

Food and Wine

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53 Cookies to Keep in Your Freezer for Craving Emergencies

Posted on by Reluctant Retiree

Can you freeze cookies? Absolutely. These chewy, crispy, chunky, chocolaty recipes can all be made ahead and stored in the freezer—so you’re always only minutes away from homemade cookie bliss.

Taste of Home

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This Chile Relleno Casserole Has Over 1,000 5-Star Reviews—and Counting

Posted on by Reluctant Retiree

n my opinion, September marks the true beginning of casserole season. Growing up on the East Coast, this is the month when the crew necks come out, the air turns crisp, and appetites start leaning toward warm, comforting meals.

Allrecipes contributor CLARISSA2 delivers the perfect recipe for this seasonal shift with a Chili Relleno Casserole—a cozy, cheese-filled bake that’s just right for cooler nights or whenever you’re craving something satisfying.

Chiles rellenos, a classic Mexican dish, is traditionally made by stuffing fresh or dried poblano peppers with cheeses like ueso panela, Queso ranchero, or Chihuahua, dipping them in a light batter, and frying until golden. Clarissa’s version captures all the cheesy, slightly spicy essence of the original, but skips the frying in favor of an easy oven-baked casserole.

With hundreds of five-star reviews, it’s become a cold-weather favorite in the Allrecipes community—and one we think you’ll come back to again and again, too.

How to Make Chili Relleno Casserole

You only need eight ingredients—canned whole poblano peppers, Monterey Jack and Cheddar cheeses, eggs, evaporated milk, all-purpose flour, milk, and enchilada or tomato sauce—to make the recipe. Simply layer everything in a baking dish, slide it into the oven, and let it bake until it transforms into a gooey, warm casserole.

Tips, Tricks, and Variations

Dotdash Meredith Food Studios

Scroll through the comments on this Chili Relleno Casserole recipe, and you’ll find plenty of creative ways to upgrade and enjoy it. Here are some options:

  • Add extra protein. To make the dish more filling, sauté ground beef or shred some rotisserie chicken, then layer it in with the other ingredients before baking.
  • Swap the poblano. If canned poblanos aren’t available, try using canned hatch chiles or jalapeños instead. Fresh poblanos also work well—just roast them first to bring out their flavor and soften them before adding them to the casserole.
  • Get creative with the cheese. While the recipe calls for Cheddar and Monterey Jack, you can swap them out to better reflect the traditional version of chiles rellenos. Try using Queso panela, Queso ranchero, or Chihuahua.
  • Serve it with hearty sides. Readers love repurposing this casserole as leftovers by pairing it with rice, scooping it up with tortilla chips, or stuffing it into a burrito for an easy, next-day meal.

Allrecipes

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20 Cozy Fall Casseroles You Can Make In Your 9×13 Pan

Posted on by Reluctant Retiree

Sweater weather calls for cozy comfort food dinners that’ll warm you up from the inside out. That’s why we’ve rounded up 20 of our most delicious fall casseroles that come together easily in your trusty 9×13-inch pan. From classic chicken and rice suppers to hearty pasta bakes, you’ll want to make these crowd-pleasing recipes all season long.

Allrecipes