Breakfast for lunch or dinner? Why not, when the recipe's this easy! I like to serve it with some crisp, juicy sweet apples. Sometimes I add raisins and nuts to the filling for sweetness and crunch. —Michele McHenry, Bellingham, Washington
"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."
Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entree from Nancy Granaman. "This egg and vegetable pie always gets thumbs-up approval from my sons and husband," says the Burlington, Iowa cook.
Honey, maple syrup and vanilla coat this wonderfully crunchy treat that's fantastic no matter how you serve it—on its own, with cold milk, or in a yogurt parfait. —Sarah C. Vasques, Milford, New Hampshire
For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. "To lower the cholesterol even more, use egg substitute for the whole eggs," she notes.
My family likes this granola in so many ways. We sprinkle it over yogurt and ice cream, we eat it with milk like cereal, and we love to just eat it right from the container! —Susan Lajeunesse, Colchester, Vermont
With its creamy goodness and Southwestern flair, this savory specialty is a definite hit with Pam Pressly's family in Beachwood, Ohio. Our home economists lightened the recipe to replicate the mouthwatering taste with fewer calories. It's perfect for special brunches or lunches with fresh fruit on the side.—Pam Pressly, Beachwood, Ohio
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right "zip". —Scott Jones of Tulsa, Oklahoma