The tangy barbecue sauce found here is fast, flavorful and extremely versatile. It’s fantastic on sausages, but don’t stop there; give it a try on ribs or with pulled pork.
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Italian Dipping Sticks
February 6, 2011 By Leave a Comment
“this is a favorite snack in our house during the Super Bowl,” notes Michelle Revelle of Guyton, Georgia. She seasons refrigerated breadsticks before baking, then serves them with warm pizza sauce for dipping.
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Barbecued Chicken Hoagies
February 5, 2011 By Leave a Comment
“The day after we held a barbecue, I put leftover cheese spread, chicken and hoagie rolls together,” says Erin Renouf Mylroie from St. George, Utah. “We were astounded at the smell, texture and flavor of these now-favorite sandwiches.”
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Tapas Meatballs with Orange Glaze
February 5, 2011 By Leave a Comment
Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
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Turkey Pecan Enchiladas
February 4, 2011 By Leave a Comment
“I got this recipe from a friend, and I’ve often served it at church potlucks. There are never leftovers! It’s nice because it’s creamy, just a little spicy and unusual.” —Cathy Huppe of Georgetown, Massachusetts
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Almond Cheese Spread
February 4, 2011 By Leave a Comment
“I love this dip recipe! It’s a great way to use up leftover or different kinds of cheeses I’ve already got on hand,” says Joan Cooper of Lake Orion, Michigan.
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Pizza Pasta Toss
February 3, 2011 By Leave a Comment
“I needed a quick one-skillet dish to put on the table. I thought if I added pizza sauce, pepperoni and mozzarella cheese to pasta, it might appeal to my daughter’s ‘selective palate.’ I was right! Since it tasted like pizza and was topped with gooey cheese, it was an instant hit.” Lori Daniels — Beverly, WV
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Chipotle Beef Sandwiches
February 3, 2011 By Leave a Comment
A jar of chipotle salsa makes it easy to spice up beef sirloin for my mouthwatering sandwiches. Keep this no-stress recipe in mind the next time you have to feed a hungry crowd.—Jessica Ring, Madison, Wisconsin
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Quick Mushroom Slicing
February 3, 2011 By Leave a Comment
My husband and I love fresh mushrooms with our steaks, but slicing them took a lot of time. Then I discovered how quick and easy the task is when I use an egg slicer.—Jennifer I., Brookhaven, Pennsylvania
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Barley Chili
February 2, 2011 By Leave a Comment
“A friend gave me this recipe using wheat, which I replaced with barley,” notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
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