Costumes, Decorations, Props
“You can’t go wrong with this recipe. It looks fantastic and people just flock to it! It’s great with pasta, too.” Cheesy, buttery and finger-licking good, this bread is hard to beat. It’s so simple and the taste is sinful!
Karen Grant – Tulare, CA
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These flavorful and colorful appetizers are so fun they’ll be the talk of the party. And they’re so easy: Simply assemble the day before and forget about them! Joanne Boone – Danville, Ohio
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Here’s an easy way to use up ham. Just finely chop the meat and add mayonnaise, pickle relish, onion if you’d like, and salt and pepper to taste. This ham salad is good in sandwiches or spread on crackers. You can also use leftover cooked turkey or chicken in place of the ham. —Karen Gentry, Somerset, Kentucky
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I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland
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This creamy pasta dish looks and tastes like it’s meant for festive occasions but only takes 20 minutes to make. As Cassie says, “People love this entree’s flavor and think it’s complicated, but jarred sauces make it so fast.” Cassie Conrad – Prescott Valley, AZ
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“I developed this healthful, pretty smoothie after our annual blueberry-picking trip. Blueberries are loaded with antioxidants.”
Diane Neibling – Overland Park, Kansas
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“This hearty entree is low in fat and full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly.” Dawn Forsberg — Saint Joseph, Missouri
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Instead of butter and sour cream, we top our baked potatoes with fat-free ranch dressing. It tastes great and is guilt-free. Beth H., Valley City, Ohio
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“This brisket is so easy to prepare and has been a family favorite for years,” shares Mary Ann Lee in Clifton Park, New York. “I added the fresh mushrooms to give it more flavor.”
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I’ve tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
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