Ingredients

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt
• 1 tablespoon prepared yellow mustard
• 2 drops green food colouring, or as needed
• 1 (6 ounces) can be sliced black olives, drained

INSTRUCTIONS

1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food colouring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the centre of the eye. Dab a tiny bit of mayonnaise in the centre of the olive as a finishing touch.

Recipe from allrecipes.com

INGREDIENTS:

Special note:

• Store prepared Pumpkin Roll in the refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in the freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.

Recipe from mybakingaddiction.com

INGREDIENTS

• 1(16 ounces) box rigatoni pasta
• 8ounces sharp cheddar cheese, shredded
• 8ounces Monterey jack cheese, shredded
• 4ounces parmesan cheese, grated
• 2cups heavy cream
• salt and pepper

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
3. Transfer pasta to a large mixing bowl. Add half the cheddar, Monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
4. Transfer the mixture to a 9″x13″ casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Pancakes are not the easiest thing to make.

Here are a few tips on how to make them

INGREDIENTS

• 2 large eggs
• 1 1/4 cups whole milk
• 4 tablespoons melted butter
• 1/4 teaspoon salt
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1 tablespoon sugar

INSTRUCTIONS

1. Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients
2. Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
3. Combine the wet and dry: Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough. Leave a few lumps for tender pancakes.
4. Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It’ hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
5. Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
6. Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
7. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
8. Wait: Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.

Recipe from food republic .com