Her garden-fresh frittata has all-day appeal, says Loretta Kelcinski, Kunkletown, Pennsylvania. “I serve it for breakfast, brunch, lunch or dinner with crispy Italian bread. It's made in a skillet, so there's no need to heat up the oven.”
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
"I like this recipe because it is easy to make," says Irene Menninga of Grand Rapids, Michigan. "I often prepare the crepes and filling in advance, assembling them and adding the topping just before serving."
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
"Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully," notes Patricia Millmann from Wauwautosa, Wisconsin. "I sometimes add water chestnuts for crunch."