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Apple Muffins

Submitted by: Eleanor Johnson

This recipe makes low-fat muffins with great taste and texture. Egg whites, non-fat milk and only a little oil does the trick.

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Applesauce Cookies II

Submitted by: Patricia

A very moist spice cookie that people will rave about. Makes a great after-school snack, or a tasty cookie on your Christmas cookie tray.

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In the Army, this ground beef dish flavored with Worcestershire sauce is traditionally served on toast, but it also goes well over egg noodles. Add sauteed onions, mushrooms, or bell peppers to vary the taste.

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Authentic Enchiladas Verdes

Submitted by: PattiVerde

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

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Banana Bread V

Submitted by: Pat Heldenbrand

This recipe makes a very moist loaf, owing to the addition of a little milk and a lot of banana.

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Barley Salad With Almonds And Apricots

Submitted by: Leah Perez

Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.

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Beer Cake I

Submitted by: Val Harris

Excellent and extremely moist.

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Best Bread Machine Bread

Submitted by: Karen K

This very easy-to-follow recipe promises to be foolproof. It makes a soft bread with a flaky crust.

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Best Spanish Rice

Submitted by: Angie

Home Town: Dallas, Texas, USA

Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.

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Braised Balsamic Chicken

Submitted by: Beth

Rich, slightly sweet Balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.

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Buttermilk Pancakes II

Submitted by: Lebury

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

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Chicken and Asparagus Bundles

Submitted by: Donna Lohnes
Provided by: Taste of Home

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. --Donna Lohnes of Wooster, Ohio

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Chicken Cordon Bleu I

Submitted by: Kiersten

A delicious French classic: chicken rolled around ham and Swiss cheese.

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Chinese Style Sesame Sauce

Submitted by: reykjaviky

This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.

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Cornbread I

Submitted by: Nancy Pasqualone

Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal.

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Crazy Crust Pizza Dough

Submitted by: Karen

A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.

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Cream Cheese Frosting II

Submitted by: Janni

This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies or between cookies.

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Creamy Chocolate Frosting II

Submitted by: FREDDIESHREDDIE

Rich chocolate frosting that can be whipped up from scratch in fifteen minutes. This is an old family recipe that is a classic. It makes enough to frost a one-layer 9 inch cake.