To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these out to almost everybody—even the mailman's been known to find a batch in the mailbox!
I moved from a big city as a bride. My husband soon persuaded me to enter baked goods at our county fair—now, our son, 8, is my cookie tester, and our daughter, 6, is the egg beater.
Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida
“My family loved a local restaurant’s chicken wings, but when we tried to make them at home, we couldn’t figure out how to get their ranch flavor right,” recalls Jennifer Bender of Venice, Florida. “When I found a dried dressing mix, I knew it would be perfect for the wings.”
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. We milk 180 cows and have a large garden, so dishes like this that use both dairy products and fresh vegetables are welcome. My husband, Wayne, and our two children are mostly meat-and-potato eaters...but I don't hear any complaints when I make this bread!
“I love the flavor pairing of blue cheese and steak. Adding garlic and onion make it even better. This is a hearty appetizer for parties or a great light lunch.”—Jo-Ellen Neil, Arroyo Grande, California
Our area is famous for its sourdough bread, and this is my favorite way to serve it! The fondue is fun to prepare and even more fun to serve. It works well for any occasion—plain or fancy. Sometimes we even have it for dinner!