No Halloween party is complete without these cute cookies that, thanks to licorice strips, white chocolate chips and brown M & Ms, look just like monster eyeballs.
A creamy spread of Swiss cheese, cream cheese, green onion, nutmeg and toasted almonds is baked and served hot with crackers for a delicious appetizer.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. —Sandra Castillo, Janesville, Wisconsin Skip links
