Ever since my niece gave me this recipe, I've shared it with many of my friends. The crunchy golden brown topping and colorful ingredients present a tantalizing dish. It's my favorite brunch entree to serve. -Diane Meyer, Geneseo, New York
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
THIS WONDERFUL RECIPE is just too good to keep to myself! My daughter shared it with me. The portions are just right to suit my appetite, and the muffins are so pretty when they're pulled from the oven with the cheese all bubbly and hot. I also serve these to guests. -Violena Carver, Potosi, Missouri
"I found this recipe in a gardening book. My family just loves it, and it’s super easy! We think it’s excellent served with rice pilaf on the side." —Anita Dudiwka of Akron, Ohio
I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas
There’s a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldn’t find a spicy teriyaki-style marinade to our liking, we created one in and named it Double K—for Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it.
Onion, green pepper and apple juice flavor this moist ground turkey meat loaf from Vikki Metz of Tavares, Florida. Drizzled with pan gravy, it makes a satisfying entree that's just right for two for an everyday or Sunday dinner.
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.
There's a nice balance of sweet and tart in this refreshing summer drink. It becomes perfectly pink with the addition of grape juice. —Cindy Bartnicki, Mount Prospect, Illinois
Our Test Kitchen perked up a plain pork roast by marinating it in fruit juices and a handful of exotic spices. Served with a red currant sauce, the pork slices are mouthwatering and tender.—Taste of Home Test Kitchen
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia
"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."
Better than fast-food fare, these savory sandwiches with veggie cream cheese and zesty olives will have mouths watering in the morning. “For a change of pace, prepare them with other cream cheeses or speed things up by using precooked bacon warmed in the microwave,” advise Chris and Jenny Thackray of Corpus Christi, Texas.
This is no ordinary meat loaf - the recipe is so good it's been passed down in our family for three generations. The zesty seasoning gives the flavor a spark. I remember Mom's delicious meals. She loved to serve this meat loaf. -Linda Nilsen, Anoka, Minnesota
"While it's in the oven, I prepare Crab Cake Sandwiches." Yvonne continues. She originally created the golden cakes to use up some leftover crab, but you can make them anytime by simply using convenient canned crab. "Alan loves them," she notes. "I've served them to family and friends, and they always ask for the recipe. "I've also used the crab mixture to stuff mushroom caps and bake them as an appetizer."