I decided to try this recipe on my card club, and it was a big success. They loved it. The recipe can be swapped around and changed in so many different ways and always turns out as an awesome appetizer or great-looking centerpiece over a hand of cards.
I wanted a quick easy summer dessert to serve guests when we entertain outdoors. With just a few ingredients, there isn't a lot of preparation required. Topped with a strawberry and served in wine glasses, it looks pretty, too.
"THE browned potatoes give this dish a special tasty touch. Not only do they pick up the flavor of the ham, but, piled on the platter surrounding the slices of ham, they are the perfect embellishment to make this entree very attractive.
Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. —Tonya Farmer of Iowa City, Iowa
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient purchased crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
Conni Brueggeman of Sparta, Wisconsin shares a concoction that's a quick to fix as it is to refresh. To mix it for your Halloween hoedown (or anytime), simply stir the easy-to-find ingredients and serve. "It made quite a splash among the guests at a party at our house," Connie comments.
These quick-to-fix bread sticks are light and flaky, with a little crunch. Serve the cheesy twists as a side dish or even as an appetizer with dip. Tracy Travers of Fairhaven, Massachusetts shared the recipe.
IT'S FUN to make miniature meat loaves instead of one big loaf...and they cook up quickly in a skillet rather than in the oven.
The unique combination of flavors gives the ground beef zip. This recipe is one of my old standbys for a speedy supper.
-Paula Martin, Paxinos, Pennsylvania
As a busy lawyer, I can't take my sweet time making ice cream treats. So my girl-friend and I came up with this one. The recipe cuts down of fat but not on flavor. I usually keep a bunch in the freezer.
—Tony Kern of Milwaukee, Wisconsin
This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.—Melanie Milhorat, New York, New York