Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty—and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!
In the old days, a steaming cup of mint tea was said to dispel headaches, heartburn and indigestion. I don't know about that, but I do know that this tea refreshes me every time.—Ione Banks, Jefferson, Oregon
My dad would always stop the car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida
Chive Carrots have such rich garden-fresh flavor, you'd never guess how inexpensive this dish is to prepare. Relates Dorothy Pritchett, field editor from Wills Point, Texas, "My husband and I both love the garlic in this colorful side dish."
When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. We treasure the hours we’ve shared in the kitchen creating not only delightful cookies, but lasting memories.—Cindy Beberman, Orland Park, Illinois
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners.
Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover.
-Pauline Albert, Catasauqua, Pennsylvania
“My husband loves pork chops. They're a good source of lean protein and it's easy to change the flavor by using different spices. I created this marinade based on a few I saw in Healthy Cooking.” Jackie Termont - Richmond, Virginia
“I have such a sweet tooth that even when I’m trying to cut calories, it’s tough to skip dessert. So I adapted one of my favorite peach pie recipes to make this light, no-crust delight,” writes Susan Wilson from Milwaukee, Wisconsin.
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray.
-Sean Fleming, St. Charles, Illinois
“Who says you should only eat Hot Cross Buns in April?” asks Alina Niemi of Honolulu Hawaii. “The bread machine does all the hard work, so they make an easy and decadent holiday treat that tastes like you put a lot of effort into them.”
"This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests," pens Lois Kenneberg, Phoenix, Arizona. "It's easily divided for smaller portions, too—I frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead."