I'd smile at rum. Coy... but not really coy. I'd say hello to vodka. I'd wave, and smile with teeth. I'd totally make out with gin... tonic and lime everywhere. But bourbon. I'd marry bourbon......
Ivy says: I know Heather already posted chocolate chip cookies, but a couple of times a year, when I was a kid, my mom would make these cookies and they were fabulous. Not just good, not just great, fabulous. Divine,
What's at the end of the rainbow? A plate full of colorful, easy-to-make, cake-like cookies! Our scrumptious Rainbow Cookies fit any entertaining from the holidays to a special occasion.
This snack mix has it all! The Cheerios, nuts, chips and M&M's make it sweet, and the noodles and nuts add just the right crunch. Arrange it in layers in a large glass jar and give it as a hostess gift. —Lori Daniels, Beverly, West Virginia
Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.
Got some brown bananas you need to use immediately? You could labor for hours over banana bread, OR you could make these healthy, light, and fluffy Banana Bread Oat Pancakes--they're ready in a flash and crazy delicious!
Sweet, juicy plums make a great summer partner for the oregano-spiced chicken. Get the recipe for Plum and Oregano Chicken Kebabs. Visit our sister sites:
This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits.
Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. —Charlene Chambers, Ormond Beach, Florida
Low in calories and fat, this quick weeknight dinner uses chicken breast cutlets for speedy cooking. The entire meal takes less than 20 minutes to make and is sure to become a family favorite. Serve the chicken and sauce over orzo or wild rice with a side salad.
I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin.
Chorizo and fish work so well together. Make sure you use the best-quality chorizo you can find; it comes in spicy and sweet varieties, but I tend to always go for the spicy one! The pangrattato sprinkled on top adds a lovely crunchiness to the soup and is well worth the little bit of extra effort.
