by Mike Egrie | Oct 21, 2024
Leftover Candy Marshmallow TreatsIngredients10 oz mini marshmallows5 tbsp unsalted butter5 cups crispy rice cereal1 ½ cups coarsely chopped leftover Halloween candyDirectionsLine a 13 x 9-inch baking dish with foil so that foil extends about 2 inches over sides...
by Mike Egrie | Oct 21, 2024
Multi-Cooker Beef & BroccoliIngredients4 tsp sesame oil, divided3 cups broccoli florets1 lb beef top loin strip steak, sliced crosswise against the grain3 garlic cloves, minced½ small yellow onion, thinly sliced1 cup unsalted beef stock2 tbsp cornstarch2 tsp...
by Mike Egrie | Oct 17, 2024
Jalapeno Popper MummiesIngredients8 oz cream cheese, softened1 cup shredded cheddar cheese1 tbsp chopped fresh chives6 jalapeño chiles, cut in half lengthwise and seeds removed1 crescent roll dough1 eggcandy eyes or black peppercorns, for decoratingDirectionsHeat...
by Mike Egrie | Oct 7, 2024
Spinach and Spaghetti Squash FrittersIngredients3 tsp pine nuts2 garlic cloves½ cup Arabbiata sauce⅓ cup julienned sun-dried tomato (not in oil)2 tbsp grated parmesan cheese¼ cup plus 2 tablespoons olive oil, divided2 large eggs2 cups chopped baby...
by Mike Egrie | Oct 1, 2024
Fall Harvest Sheet-Pan SupperIngredients20 oz diced butternut squash12 oz brussels sprout halves2 tbsp olive oil4 apple raisin stuffed pork chopsDirectionsPreheat oven to 350°; line rimmed baking pan with foil. On prepared pan, toss squash, Brussels sprouts, oil and ½...
