I like to make these game-day appetizer meatballs with blue cheese or ranch salad dressing for dipping. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. —Amber Massey, Argyle, Texas
I created this recipe for the buffalo chicken wing lovers in my family. We love them anytime, but especially during football games. Sometimes when eat these as appetizers and sometimes with celery sticks as a fun meal. When I have a big enough crowd, I like to make a double batch, using blue cheese for one of the dressing and leaving one plain as ranch. Yummo! If you double it, use 3/4 cup Franks Buffalo Sauce.
Sprinkled with buttery cracker crumbs, these tender fish fillets are nicely flavored with Caesar salad dressing and cheddar cheese. To top it off, they're fast and easy to make.Mary Lou Boyce, Wilmingon, Delaware
This version may claim roots in Alberta, but the original was said to be dreamed up in a Nanaimo, British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
You won’t believe how juicy these burgers are. The secret is the apple cider; it’s just enough to keep everything moist. Your guests will enjoy the flavor, yet won’t be able to put their finger on what it is. —Shelly Bevington-Fisher, Hermiston, Oregon
Want something simple by special? Try these festive fruit-filled bars from Jane Kamp of Grand Rapids, Michigan. With their pretty color from cherry pie filling and subtle almond flavor, they're destined to become Christmas classics.
Colorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain and substitute pecans or walnuts for the pistachios. —Taste of Home Test Kitchen, Greendale, Wisconsin
Surprise your family after a day at the beach with this fast, filling meal in minutes. Casual and hearty, the whole wheat pitas are packed with veggies—and flavor. —Kerri George, Berne, Indiana
This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I make it in the morning and just pop it in the oven when we get home. —Karen Latimer, Winnipeg, Manitoba
This is comfort food at its finest. I cook it at least once a week and usually serve with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
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