My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy
This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger
Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimenting and came up with my own recipe for tartar sauce. It adds lots of flavor to fish, but a few calories.
—Kristen Flaherty of South Portland, Maine
A chunky chutney like this one makes a great gift for friends and neighbors. I give them the chutney in a decorated jar with a package of cream cheese and a box of crackers. It makes a lovely snack and is just as good alongside a main dish.
Use this versatile peanut sauce, with its zippy touch of chili powder, to toss with noodles or marinate meat. Of course, it’s a terrific dip for chicken wings, too! —Christine Omar, Harwich Port, Massachusetts
Suzanne Veverka, a field editor from White Cloud, Michigan, suggests, "This flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick."—Suzanne Veverka, White Cloud, Michigan
"Maple and orange are the flavors that accent this sweet and tangy sauce," says Barb Loftin of Florence, Kentucky. "My husband and I think it's the best barbecue sauce we've ever tasted. I gave it this name because we live near the Ohio River and love to watch the riverboats go by. The sauce is especially good on ribs or pork chops."
Cinnamon and sugar coat warm apple slices in this change-of-pace side dish from Shirley Heston of Pickerington, Ohio. It's priced at just 56¢ a serving, so the sweetly seasoned specialty is both fuss-free and frugal.
Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. —Becky Jo Smith, Kettle Falls, Washington