13 bulla recipes

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Horny Bull cocktail blended with tequila, orange juice, lemonade, and grenadine over ice. A frozen citrus tequila drink garnished with orange and cherry.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Bulls eye cheesecake layers vanilla and mocha batters poured one into the center of the next, baking up into striking concentric rings. A water-bath-baked, crustless cheesecake that wows when you slice it.

Polish bull's-eye eggs baked in toasted bread with sharp cheddar and cream. A cheesy, golden twist on classic egg-in-a-hole that finishes in the oven.

Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.

This recipe is a great comfort food. High in fiber, the assortment of mushrooms and the addition of garlic have immune boosting properties. It's a delicious and easy recipe to keep you warm and filled for this next week.

Smooth Rich Flavor In This Wonderful Tasting Gravy!! ..Thicken With A Potato Blended In!! ..A Few Fresh Herbs And Mushroom!!

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

Beef Cheese Ball: a vintage cream cheese spread blended with horseradish and chipped beef, then rolled in more chipped beef. Cocktail party classic, mixes in 10 minutes.

These little sheep cupcakes are very easy to make and they look so cute, coated with white frosting and marshmallows, using Jelly beans as feet and ears, everyone loves these little sheep!

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Corn with bacon and mushrooms sautees sweet summer kernels in smoky bacon fat with shallots and a mix of wild mushrooms, then showers crisp bacon over the top. A savory side that celebrates late-summer corn.