In Port Charlotte, Florida, Lois Ann S. makes mouth-watering burgers by mixing the ground beef with taco seasoning and chopped green chilies.
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“I use buttermilk instead of milk when making waffles, biscuits or pancakes from a mix,” reveals Barbara N. of Reno, Nevada. “They’re extra rich and delicious.”
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“My kids were never crazy about coleslaw, but I wanted them to eat cabbage,” remarks Marge B. of Bella Vista, Arkansas. “So now I add a chopped apple and some raisins to finely grated cabbage with…
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Conveys Carrie P. of Clinton, New Jersey, “I chill my chocolate chip cookie dough, wrap the dough around mini Snickers candy bars, then bake. My eighth-grade algebra teacher used to make these for…
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“I improve canned baked beans with ketchup, diced onion and brown sugar,” explains Lynn E. of Greentown, Indiana. “But my secret ingredient is a bit of cinnamon. There are never any leftovers.”
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“Folks go back for seconds of prepared pork and beans when I add 2 tablespoons of brown sugar and 1 tablespoon of butter to a 16-ounce can,” informs Marjetta M. of Brawley, California.
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Maintains Blake B. of Ogden, Utah, “I’m not allowed to come to any potluck parties without my special carrot cake. I include some miniature chocolate chips in the batter.”
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JoAnn C. of San Jose, California dresses up her cooked, diagonally sliced carrots by coating them with French dressing and a sprinkling of dill weed. Says JoAnn, “Guests comment on how lovely and…
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When making wild rice, add a cup or two of shredded carrots toward the end of cooking. You’ll enjoy the extra crunch!
—Connie D., Knoxville, Tennessee
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“When I make a meat pie or casserole with a Mexican flair, I top it with crushed barbecue potato chips. They add a delightful spicy crunch,” writes Lorraine Darocha of Mountain City, Tennessee.
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