This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania
This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through.
Wanda Lee - Yakima, WA
Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. “It smells delicious while it’s cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.”
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps.
-Melody Mellinger, Myerstown, Pennsylvania
This recipe has to be the ultimate in a fast-fixing mini burger with simply fabulous flavor! Creamy mayo and sweet Hawaiian rolls help tame the heat of the chipotle peppers.
—Shawn Singleton, Vidor, Texas
"We first sampled this chili-like soup at a church dinner," writes Glenda Taylor of Sand Springs, Oklahoma. "It's a warming dish on a cold day, and since it uses packaged seasonings and several cans of vegetables, it's a snap to prepare."
One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. —Evelyn Kara, Brownsville, Pennsylvania