My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. —Elizabeth Stewart, Crab Orchard, West Virginia
I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri
It’s love at first bite when you get a delectable burst of sweet-and-salty flavor with just the right amount of garlic in this simple side. Just trim the asparagus, and it’s ready to eat in the blink of an eye. —Lisa Daniell, Loveland, Colorado
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba
A bread machine saves time when preparing the thick homemade crust for this Italian treat. "My boys happily call it green pizza due to all of the spinach," shares Sharlin Blamires of Coweta, Oklahoma. And because Sharlin leaves out the meat and uses fresh tomatoes instead of canned sauce, her pizza is much lower in salt than most carryout pies.
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too.
"This is my husband's favorite salad…hands down!" says Nancy Tafoya of Fort Collins, Colorado. "I've taken it to fancy dinner parties as well as camping trips, and everyone always lines up for seconds. The unique vinaigrette has a little kick to it that people truly enjoy."
MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter.
My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"!
-Joyce Allison, Millsap, Texas