My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do.
-Peggy Corcoran of Apex, North Carolina
Tender sliced mushrooms and a sprinkling of Parmesan cheese dot crisp Mushroom Bread Wedges, made with convenient refrigerated crescent rolls. You can also serve them with soup, chili or a main-dish salad. Field editor Patricia Mele of Apollo, Pennsylvania contributed the recipe.
It's hard to believe that these buttery bites call for only a few items. "I keep the ingredients for these biscuits on hand because my sons just love them," writes Marla Miller from Englewood, Tennessee.
"My family will eat anything that has chocolate chips in it. These muffins are no exception," explains Shirley Oakman from Calgary, Alberta. If you would prefer, stir raisins into the muffin batter instead of adding chocolate chips.
This cake-like bread from Carol Bradley of Sun City West, Arizona is quick, easy and very moist. "If you can find butter brickle or butter pecan cake mix, use it in place of the regular cake mix and eliminate the nuts," she suggests.
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."