Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.—Taste of Home Test Kitchen, Greendale, Wisconsin
My daughter and her friends had fun turning sausage, pepperoni, veggies and pizza dough into these cute kabobs. Give our version a try or make your own using you favorite light pizza toppings.
—Charlene Woods of Norfolk, Virginia
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week.
I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson.
-Denise Collins, Chillicothe, Ohio
Perfect for guests or family meals, this chicken is full of color and flavor. The simple sauce is tasty over pork chops, too. Some mornings, I put the ingredients in the slow cooker.—Patty Burk, Nanaimo, British Columbia
My Southwestern-inspired potpie—full of sweet and spicy pork, corn, beans and chilies—is a sure-fire winner for any gathering. The cornmeal gives the biscuits a little extra crunch. —Andrea Bolden, Unionville, Tennessee
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania