Previously, I had made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Meet the Cook: Some wonderful maple syrup I brought back from my last trip to Vermont is what inspired my recipe. These wings have been a hit with family and friends. They're very versatile - use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers...or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side.
-Janice Henck, Clarkston, Georgia
Every January, we host a family get-together to watch "the big game" on TV. I'm not much of a football fan, but I do enjoy that annual opportunity to try out new recipes. These tasty finger sandwiches scored a "touchdown" with everyone who tried them!
If you don't want to miss a play, you can prepare this appetizer ahead and heat it up at halftime.
My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats.—Beth Satterfield, Dover, Delaware
"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too—just cut the pieces into larger squares.
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!
We have asparagus almost every day during the short Midwest growing season. This quick pizza-like dish is great for a luncheon or a light dinner, or as an appetizer. For variety, you can saute half a pound of sliced fresh mushrooms with the onion and garlic. —Judy Wagner, Chicago, Illinois
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!