A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it!
—Tonya Fitzgerald of West Monroe, Louisiana
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California
As long as I can remember, my favorite room's been the kitchen. My glaze dates back to shortly after my husband (of 23 years now) and I were married. My parents were visiting, I cooked a Sunday ham with this glaze—and I've done it that same way from then on.
Since my husband made his career in the Air Force, we spent years in the city or living in close quarters. When he retired, we decided to plant roots here where we could experience the daily wonder of God's creation. (The rise and set of the sun, silhouetting the mountains in the distance, is breathtaking.) Our children are 17 and 11.
“I created this recipe several years ago,” relates Jill McDeavitt of Greybull, Wyoming. “Since then, my family always asks to have pork chops done this way.” With onion, basil, garlic and rosemary, they pack flavor in every bite.
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”