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Flank Steak on Pumpkin-Shaped Rolls
Ghoulish gathering

Makes 16 sandwiches Pumpkin Rolls 2 loaves (16 ounces each) frozen bread dough 1 tablespoon butter, melted Defrost bread dough according to package directions. Brush the cavities of Wilton Dimensions Multi-Cavity Mini Pumpkins pan with melted butter. Cut each loaf into 8 equal pieces; shape into rolls. Place rolls, seam side up, in each cavity. Cover loosely with plastic wrap; leave in warm place until doubled in size (about 45 minutes). Preheat oven to 350 degrees. Remove plastic wrap from dough. Bake 24-26 minutes, or until tops are golden brown. Cool in pan 10 minutes; remove from pan and cool completely.

Marinated Flank Steak 3 tablespoons olive oil 1/3 cup red wine vinegar 3 large garlic cloves, finely minced 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon dried thyme 2 teaspoons Dijon mustard 1/2 teaspoon black pepper 1 flank steak (1-1/2 to 2 pounds) In shallow glass dish, combine olive oil, red wine vinegar, garlic, Worcestershire sauce, salt, thyme, mustard and pepper; whisk to combine. Add steak and turn to coat evenly. Cover and refrigerate 4 hours or overnight, turning steak occasionally. Preheat broiler to HIGH. Prepare broiler pan with vegetable pan spray. Remove steak from marinade; broil 6 minutes on each side for medium rare. Cover steak with foil and rest 5 minutes. To make bite-size pieces, cut steak into four strips with the grain; cut strips against the grain into smaller pieces. Cut pumpkin rolls in half, fill with steak and favorite condiments and serve.