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Simple Recipes

Find simple recipes from our Simple and Delicious Magazine. Get simple recipes for appetizers, breakfast, dinner, and more simple recipes by course.

Beer-Battered Potato Wedges

Beer-Battered Potato Wedges

Beer-Battered Potato Wedges

Serve these wonderful wedges just about anytime. These potatoes are really good with hamburgers. They're just like the ones served in restaurants. —Pat Miller, Lynnville, Tennessee

Honeydew and Cantaloupe Soup

Honeydew and Cantaloupe Soup

Honeydew and Cantaloupe Soup

Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.

Corn Chowder with Potatoes

Corn Chowder with Potatoes

Corn Chowder with Potatoes

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, ND
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Pumpkin Oat Muffins

Pumpkin Oat Muffins

Pumpkin Oat Muffins

“It isn't considered Thanksgiving or Christmas in my house until these are on the table!” Enjoy the flavors of pumpkin-pie in easy-to-eat muffin form. Mrs. Carol Hale - Sarver, Pennsylvania

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

“Every summer my mother and I try to bake as many loaves of this bread as possible. It’s hard—my five children eat them as soon as they’re cool enough." —Beth Sine, Faulkner, Maryland

Three-Cheese Garlic Bread

Three-Cheese Garlic Bread

Three-Cheese Garlic Bread

Who doesn't like warm, gooey cheesy bread right from the oven? Let Three-Cheese Garlic Bread from Judy Schut of Grand Rapids, Michigan tie the dinner together. This bread is bound to be a hit with everyone!

Cinnamon Almond Braid

Cinnamon Almond Braid

Cinnamon Almond Braid

Refrigerated dough makes this pretty braid from Nancy Gunn in Orem, Utah both flaky and fuss-free while cinnamon and almond make it simply delicious! Try it with other types of refrigerated dough for a different texture. “I’ve made it with a crusty French loaf,“ Nancy notes.

Caraway Beer Bread

Caraway Beer Bread

Caraway Beer Bread

This moist and tender loaf boasts a mild beer and caraway flavor that can hold its own with hearty soups and chili. But surprise! “It’s also yummy spread with ham salad or cream cheese and assorted jams,” promises Janet Newmyer of Wilber, Nebraska.

Cheese & Onion French Bread

Cheese & Onion French Bread

Cheese & Onion French Bread

Jazz up a loaf of French bread in a hurry! Mayo keeps the bread moist, while the cheese and green onion add savory, heartwarming flavor. Try this bread with other favorite entrees. Carolyn Schmeling - Brookfield, Wisconsin

Pecan Sunrise Coffee Cake

Pecan Sunrise Coffee Cake

Pecan Sunrise Coffee Cake

Cathy Murray of Acushnet, Massachusetts remembers her mom making this luscious breakfast treat when she was growing up. The crunchy topping with its hint of orange flavor is hard to forget. “I still love it today,“ Cathy says.



Chicken Melts

Chicken Melts

Chicken Melts

Toasty and tasty, these hefty sandwiches boast a touch of sweetness from the raisins and jalapeno jelly. The creamy Havarti could be subbed out for brick cheese. —Diane Halferty, Corpus Christi, Texas

Hearty Open-Faced Sandwiches

Hearty Open-Faced Sandwiches

Hearty Open-Faced Sandwiches

With 3 types of meat and two bold sauces, these sandwiches pack a flavorful punch. And since there's no chopping-only stacking-they come together in a snap.—Beverly McClure of Ames, Iowa

Creamy Sausage & Bow Ties

Creamy Sausage & Bow Ties

Creamy Sausage & Bow Ties

Just a few ingredients deliciously jazz up a package of noodles for this speedy supper. I stumbled across the recipe when I was running late for dinner. My kids love it! —Linda Nilson, Melrose Park, Illinois

Taco Avocado Wraps

Taco Avocado Wraps

Taco Avocado Wraps

"I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening," recalls Renee Rutherford of Andover, Minnesota. Tip: "Serve it for lunch, as a snack or paired with refried beans for dinner," she says.
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