I stock up on cranberries each fall when I visit a cranberry festival. I always have plenty on hand at Christmastime for making special holiday dishes, including this tangy salad. —Patricia Slater, Pefferlaw, Ontario
I came across this recipe looking for an alternative to traditional sauces for holiday meats. Mostly, I serve it with holiday ham, and it goes over well—probably because it is such a change of taste. But the glaze should be fine with almost any meat...and its cheesy color would add a festive touch to the table!
Our life's busy. In addition to being a farm records analyst, my husband's a minister. I work out of our home—our girls are 4 and 1—as a hairstylist and Edd's
With tasty peas and onions smothered in a creamy sauce, this irresistible side dish gets passed around until the bowl is empty. We especially like the crunch of the almonds.
-Denise Goedeken, Platte Center, Nebraska
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
Sometimes that “missing ingredient” idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies make them fun to bake and even more fun to eat! —Angela Sheridan, Opdyke, Illinois