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MY favorite after-school snack was applesauce with graham crackers. I started cooking and baking when I was a very young child, and as far as I can remember, this cake was my creation.
-Rita Ferro, Alameda, California
We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.
“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.”
—Robin Thompson, Roseville, California
Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.
Talk about versatility! This herb-infused oil has many uses. Spread over halved French bread and broil until toasted, toss with hot pasta, or simply use as a full-flavored dipping oil. —Dawn Embry-Rodriguez, Florence, Colorado
Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast.
We are the parents of three grown children and grandparents of two.
-Rovena Wallace, Trafford, Pennsylvania
My birthday cake was succulent! I "doctored up" two white cake mixes and baked them in 13- by 9-inch pans. When the cakes had cooled, I cut them into several pieces to put together a cactus shape.—Terri Newton, Marshall, Texas