I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Farmington, Minnesota
Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time.
My husband and I have three young children - ages 6, 3 and 1.
-Deidre Fallavollita, Vienna, Virginia
These buns regularly get packed as part of my husband's lunch! I've copied this recipe for many people—one of the nice things about it is that it also makes very good breadsticks to take to covered-dish suppers or take to picnics.
I like to cook...and taste, too! In addition, I enjoy sewing and all kinds of crafts, and I've been fortunate to win several blue ribbons at Country Fair.
Meet the Cook: Whenever we have rolls and coffee after church, these come along with me.
Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college.
-Betty Ann Wolery, Joplin, Montana
“Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike,” writes Terri Duhon from Bryan, Texas. “They're just as tasty the next day with a slice of cheese on each section of the cloverleaf.”
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."