Rotisserie Chicken Pasta Bake is a comforting meal that’s perfect for busy days. It combines tender chicken, pasta, creamy sauce, and melted cheese baked to perfection. This easy recipe turns store-bought rotisserie chicken into a hearty, homemade dish the whole family will enjoy with minimal effort.

Rotisserie Chicken Pasta Bake

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 4

Ingredients

• 6 ounces high-protein pasta
• 8 ounces rotisserie chicken, cut into bite-sized pieces
• 4 fluid ounces of high-protein milk
• 2-ounce chunk Parmesan cheese
• 4 ounces chopped broccoli florets
• 8 ounces of high-protein cottage cheese
• 2 ounces low-fat cream cheese
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon Cantanzaro herbs
• 4 ounces shredded mozzarella cheese, divided

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. Boil a large pot of salted water and cook the pasta for 7 minutes. Add the broccoli and cook for an additional 2 minutes. Drain and set aside.
3. In a blender, add the Parmesan chunk and blend until finely ground. Then add the cottage cheese, milk, and cream cheese. Blend until smooth and creamy. Pour this mixture into a large bowl.
4. Stir in the garlic powder and Cantanzaro herbs. Add the pasta, broccoli, chicken, and half of the mozzarella cheese. Mix everything well.
5. Pour the mixture into the greased casserole dish and sprinkle the remaining mozzarella cheese on top.
6. Bake for about 30 minutes, until the casserole is hot and bubbly. Serve right away.

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This cranberry jalapeño dip recipe is a fun mix of sweet, spicy, and tangy flavors. Fresh cranberries and jalapeños blend perfectly to create a colorful dip that brightens any table. It’s easy to make and tastes amazing with crackers, chips, or as a festive holiday appetizer.

Cranberry Jalapeno Dip Recipe

Ingredients

• 2 cups fresh or frozen (thawed) cranberries
• 1 small jalapeno, seeded and membrane removed
• 1/4 cup roughly chopped cilantro
• 1/4 cup sour cream
• 1 tablespoon heavy cream
• 1/4 cup honey or agave nectar, plus more for drizzling
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 2 (8-ounce) packages cream cheese, softened
• 3 green onions, chopped, green parts separated from whites
• flaky sea salt
• crackers or pita chips for serving

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This Sweet Butternut Squash Pie Recipe is a cozy twist on a classic dessert. With its creamy texture and warm cinnamon flavor, it is perfect for fall gatherings or holiday dinners. Simple to make and deliciously comforting, this pie brings a touch of sweetness to every slice.

Recipe

reddit

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8

Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup mashed, cooked butternut squash
• 1 cup milk
• 2 eggs, beaten
• ¾ teaspoon ground cinnamon
• 1 cup white sugar
• ½ teaspoon salt

Directions

1. Preheat the oven to 375°F (190°C). Place the pie crust in a pie dish, fold the edges over, and press or crimp them to make a neat border.
2. In a blender or bowl, mix together the sugar, squash, milk, eggs, cinnamon, and salt until smooth. Pour the mixture into the pie crust.
3. Bake for 40 to 45 minutes, or until the center is mostly set. Let the pie cool before serving.

The post Sweet Butternut Squash Pie Recipe appeared first on Citchen.

Red Devil Cocktail Meatballs

Prep Time: 20 mins
Cook Time: 20 mins
Chill Time: 1 hr
Total Time:1 hr 40 mins
Servings: 8

Ingredients

• 1 large egg
• 2 tablespoons milk
• 8 ounces ground beef
• 8 ounces ground pork
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup breadcrumbs
• 1 teaspoon vegetable oil

For Sauce

• 1/3 cup gochujang (Korean chili paste)
• 1 tablespoon Sriracha chile garlic sauce
• 1/4 cup rice vinegar
• 1/4 cup maple syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• white and black sesame seeds, for garnish

Directions

1. Put the beef and pork in a bowl. Use a fork to gently break them up and mix until they’re well combined.
2. Add the egg, milk, salt, black pepper, onion powder, garlic powder, cayenne, and breadcrumbs.
3. Mix with a fork until everything is evenly blended. Cover and refrigerate for about 1 hour before using, if you can.
4. Preheat the oven to 475°F (245°C). Line a baking sheet with foil and lightly brush it with 1 teaspoon of vegetable oil.
5. Scoop out tablespoon-sized portions of the meat mixture and place them on the sheet. Wet your hands a little and roll each portion into a ball, spacing them evenly.
6. Bake the meatballs for 10 to 12 minutes, or until they are lightly browned. Set them aside while you make the sauce.
7. For the sauce, add gochujang, rice vinegar, soy sauce, Sriracha, maple syrup, and water to a saucepan. Heat the oil over medium-high heat and whisk until the sauce starts to simmer.
8. Lower the heat to medium and cook for a few minutes until it starts to thicken.
9. Add the meatballs to the sauce and cook, stirring now and then, until they’re heated through and the sauce reaches the thickness you like.
10. Serve right away with toothpicks. Sprinkle with white and black sesame seeds for a fun “sparks and ash” look.

The post Red Devil Cocktail Meatballs Recipe appeared first on Citchen.

These Monster Eye Deviled Eggs are a spooky twist on the classic snack. Made with creamy avocado filling and creepy red “veins,” they’re perfect for Halloween parties. Fun to make and delicious to eat, these scary little eggs will be the highlight of your festive table.

Monster Eye Deviled Eggs Recipe

happyfoodstube

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12

Ingredients

• 10 to 12 boiled eggs
• 2 tsp lemon juice
• salt and pepper to taste
• red food coloring
• soft  new paint brush
• mayonnaise (optional- add 1 tsp at a time as needed to achieve optimum creaminess)
• 2 tbs dill relish
• sliced black olives
• 1 ripe avocado

Directions

1. Peel the eggs and cut them in half lengthwise. Gently remove the yolks.
2. In a bowl, mash the yolks with avocado, dill relish, and lemon juice. (If the avocados are firm, use a food processor.)
3. Add 1 teaspoon of mayo at a time if the mixture needs to be creamier.
4. Season with salt and pepper.
5. Dip a small paintbrush in a little red food coloring and paint “bloodshot eyes” on the egg whites.
6. Spoon the yolk mixture back into the eggs and place a sliced black olive on top.
7. Keep the eggs in the fridge and serve within 6 hours for the best taste.

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The Sausage Head Charcuterie Platter is a fun and spooky way to serve snacks at your Halloween party. Made with meats, cheese, and olives shaped like a creepy head, it’s sure to impress your guests and add a touch of frightful fun to your festive table.

Sausage Head Charcuterie Platter

Ingredients

• foam mannequin head
• wooden picks (about 150)
• 4 ounces thinly sliced prosciutto
• 1/2 teaspoon cream cheese
• 10 cocktail peanut halves
• 4 (8-ounce) packages turkey or beef meat sticks,  cut into thirds
• 1 pimiento-stuffed olive, cut in half, plus more for serving
• 2 roasted red peppers, cut into thin strips
• whole-grain crackers
• 1 mini cheese round, halved
• coarse-grained mustard
• assorted cheeses

Directions

1. Put the foam head on a cake stand and hold it in place with tape, or set the bottom of the head inside a hollowed-out pumpkin ring to keep it steady.
2. Use wooden picks to attach each piece of meat stick around the head, shaping them to look like a face. Tear the prosciutto into small pieces and use them to cover any white spots between the meat sticks.
3. Use wooden picks to attach the cheese half-rounds to the foam head to look like eyeballs. Then, place an olive half on each cheese piece to look like the pupils.
4. Spread cream cheese on the curved side of the peanut halves. Press them onto the mouth area of the head to look like teeth.
5. Put roasted red pepper strips between the beef pieces on top of the head to look like veins.
6. Place crackers, mustard, different cheeses, olives, and any other snacks you like around the sausage head. Enjoy!

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These Halloween Pumpkin Whoopie Pies are the perfect mix of fun and flavor. Soft, spiced pumpkin cakes are sandwiched with creamy frosting, creating a treat everyone will love. They’re festive, easy to make, and add a sweet touch to any Halloween party or cozy autumn night.

Halloween Pumpkin Whoopie Pies

allrecipes

Prep Time: 45 mins
Cook Time: 40 mins
Cook Time: 1 hr
Total Time: 2 hrs 25 mins
Servings: 10

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon baking soda
• 3/4 cup pure pumpkin puree
• 1 cup packed brown sugar
• 3 drops orange food color
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/4 teaspoon  brown food color

Cream Cheese Frosting

• 4 ounces cream cheese, at room temperature
• 2 teaspoons milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups confectioner’s sugar
• 2 tablespoons soft unsalted butter

Directions

1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. Take a bowl, and mix the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves until well combined.
3. In a separate bowl, whisk together the pumpkin, brown sugar, egg, and vegetable oil until smooth.
4. Add some orange food coloring to the wet mixture, then stir in the dry ingredients until evenly mixed. Add more orange coloring for a deeper color.
5. Spoon 10 portions of batter (about 1 ½ tablespoons each) onto one of the baking sheets, spacing them evenly. Use a damp finger to flatten and shape them into circles gently.
6. Bake for about 18 minutes, until the cookies are slightly golden around the edges. Remove from the oven, but keep it on.
7. Allow the cookies to cool on the pan for 15 minutes, then move them to a wire rack to cool completely.
8. Repeat the same step with the second batch of 10 cookies. Before baking, mix a little brown food coloring into the remaining batter. Place this darker batter in a piping bag (or a small plastic bag with a corner snipped off).
9. Pipe Halloween designs on top of each portioned cookie.
10. Bake again for about 18 minutes, until the edges are slightly golden. Cool the cookies on the pan for 15 minutes, then move them to a wire rack to cool completely.
11. To make the frosting, beat together cream cheese, butter, milk, vanilla, and powdered sugar with an electric mixer until the frosting is smooth and fluffy. Refrigerate it for a while so it firms up before piping.
12. Spread frosting evenly on the bottom of the 10 plain cookies. Place the 10 decorated cookies on top to make sandwiches. Chill the cookies in the fridge until firm before serving.

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Pumpkin baklava is a sweet and crispy dessert that mixes the rich taste of pumpkin with layers of flaky phyllo pastry. Sweet syrup soaks into every bite, making it a perfect fall treat. It’s a festive twist on the classic baklava, great for holidays or cozy gatherings.

Delicious Pumpkin Baklava Recipe

atasteofdelicious

Prep Time: 45 mins
Cook Time: 1 hr
Rest Time: 8 hrs
Total Time: 9 hrs 45 mins
Servings: 16

Ingredients

For Syrup

• 3 cups white sugar
• 1 stick of cinnamon
• 2 3/4 cups water
• 3 strips of lemon or orange peel

For Baklava

• 1/2 cup salted butter, melted
• 6 cups shredded pumpkin, from 1 (2 1/2 pound) pie pumpkin
• 1/2 cup olive oil
• 2 teaspoons ground cinnamon
• 1/2 cup white sugar
• 1 cup panko breadcrumbs
• 12 sheets of phyllo dough, thawed overnight in the refrigerator if frozen
• 2 cups walnut halves
• 1/2 teaspoon ground cloves

Directions

1. First, make the syrup: Put white sugar, water, a cinnamon stick, and citrus peel in a medium saucepan. Heat over medium heat until it boils. Let it boil for 2 minutes, then take it off the heat. Allow it to cool fully. You can make this up to a week ahead and keep it in the fridge.
2. Heat the oven to 350°F (180°C). Lightly coat a 9×13-inch baking dish with some melted butter.
3. Put walnut halves in a food processor and pulse until they look like fine crumbs. Mix the walnuts with shredded pumpkin, breadcrumbs, olive oil, sugar, cinnamon, and ground cloves. Stir everything together until well mixed.
4. Unroll the phyllo dough and take one sheet from the stack. Keep the rest covered with a damp tea towel so they don’t dry out. Brush the sheet with melted butter and place it in the prepared baking dish, pressing it gently to cover the bottom and sides. Repeat with 8 sheets in total. Don’t worry if some sheets tear—this won’t affect the final result.
5. Spread the pumpkin mixture evenly over the phyllo base, all the way to the edges. Fold the extra phyllo hanging over the sides on top of the pumpkin mixture.
6. Brush a sheet of phyllo dough with melted butter and place it over the pumpkin mixture. Keep repeating until you have 6 to 8 sheets on top. Use the pastry brush to tuck the extra phyllo down the sides of the dish. Pour any leftover melted butter over the top of the baklava.
7. With a sharp knife, cut the top layers of phyllo into diamond or square shapes, but don’t cut all the way through the bottom.
8. Bake in the hot oven for 50 to 60 minutes, until the phyllo turns deep golden brown.
9. Take the baklava out of the oven and slowly pour the cool syrup over it, one ladle at a time, until all the syrup is used.
10. Leave it uncovered to rest for 8 hours or overnight before serving.

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