When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas Skip links
My kids like snacks with a lot of crunch. So I combined a few of their favorite ingredients for this recipe, and it was an instant success. In fact, I've become famous in our neighborhood for this simply delicious mix. -Amy Briggs, Zimmerman, Minnesota Skip links
For big parties, I make glazed meatballs and deliver them in the slow cooker. That way they’re spicy, sweet and ready to eat. —Gail Borczyk, Boca Raton, Florida Skip links
Asparagus is one of my favorite veggies—I grew up in Stockton, California, where there's an annual festival to celebrate it. I like it best stir-fried.—Carolyn Sutter, Orangevale, California Skip links
With mozzarella cheese inside, these tender meatballs taste almost like pizza. Whether I make them for a church potluck or a family gathering, they're a hit with all ages. --Kim Kanatzar, Blue Springs, Missouri Skip links
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California Skip links
These sweet peanut butter bars are perfect for breakfast, dessert or anytime as a quick snack. You can add raisins instead of chocolate chips if you prefer. —Helen Velichko, Kansas City, Missouri Skip links
"When our daughters graduated from college, my husband and I made recipe books for their closest friends," says Dianne Hennis of King George, Virginia. "This dish was a big hit." Skip links
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll in a bowl recipe made on the stovetop. —Courtney Stultz, Weir, Kansas Skip links
Chile Verde (La Frontera Style) recipe: This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desired. Note: I am not associated with La Frontera; I created this recipe myself, with the goal of recreating the flavor of their chile verde.
This recipe shortens the cooking time of traditional red bean recipes by using pre-cooked red beans and pureeing half of them in the food processor. The food processor also shortens the time it takes to chop the vegetables that give New Orleans red beans their characteristic flavor.
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia Skip links
