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.
"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!
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!
Looking for an eye-catching appetizer to dress up a dinner party or fun fall gathering? They don't come much cuter than the fanciful hard-cooked egg "toadstools" pictured here.
Capped with cherry tomatoes, these tasty morsels always delight family and friends, says creator Sue Cravatta of Elmwood Park, Illinois.
"They couldn't be easier to make, and my kids get the biggest kick out of them. They gobble the toadstools up-and even eat the spinach 'grass' I display them on," she relates.
You could also add a trail of whimsical raisin "ants" around the base for extra nutrition and fun!
This dip is always a big hit with men—maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over.
I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too—I started it more than 50 years ago.