This hearty cheese ball is as wonderful to eat as it is beautiful to serve. A delicious combination of cheeses makes it a real crowd-pleaser, and it's so quick and easy to make—perfect for open houses and wedding receptions.
—Anna Mayer, Fort Branch, Indiana
An Onion Blossoms—whole onions cut to resemble a flower and then deep-fried—were the talk of the town when served at a popular local festival in northwestern Louisiana. Steve Watkins of Liar's Pub in Bossier City shares his restaurants recipe—Jeanne Bennett, Minden, Louisiana
This fun recipe makes a tasty, crunchy treat that uses a wild resource so abundant here in the Southwest. Many people don't know cactus is edible—and tasty! If cactus don't grow where you live, your grocery store may carry cactus pads in the produce section.—Nema Lu Parker, Eastland, Texas
When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.—Arliene Hillinger, Rancho Palos Verdes, California