This honey-flavored kale salad makes our taste buds tingle. It has subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you’ve got a stellar side. —Ally Phillips, Murrells Inlet, South Carolina
Patricia Kile of Elizabethtown, Pennsylvania uses leftover angel food cake to create a refreshing cranberry dessert perfect for holiday gatherings. It's convenient, too, because it can be assembled ahead and kept in the freezer.
In Alum Creek, West Virginia, Vicky Priestley recommends whipping up these barbecue Hawaiian pizzas as a quick after-school snack. Prepared on English muffins, the cheesy pizzas are something that kids of all ages enjoy.
"I grew up on a farm where a big breakfast was an everyday occurrence," relates Kathy Scott of Hemingford, Nebraska. "Still, it was a special treat when Mom served this scrumptious syrup with our pancakes."
My ladies group at church printed a cookbook several years ago, and this recipe was in the book, with no name attached. I serve it over mixed greens, drizzle it over sliced tomatoes and cucumbers and even use it as a dressing for coleslaw.
-Gay Nell Nicholas, Henderson, Texas