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Chicken Cordon Bleu II

Submitted by: Behr Kleine

The standard Cordon Bleu swimming in a creamy wine sauce.

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Banana Crumb Muffins

Submitted by: Lisa Kreft

A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.

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Waffles I

Submitted by: Ultra B

You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.

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Savory Chicken Breasts

Submitted by: Lori

Oh so creamy under that crumb topping! Chicken blessed with Swiss cheese and a subtle cream sauce.

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This recipe came about purely by luck. A few years back, I had to make a last minute dessert for a party. I had wanted to make cheesecake but I did not have graham cracker crumbs. I did have a package of brownie mix and frosting. They were a hit at the party and I have made them ever since.

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Bacon Cheeseburger Upside Down Pizza

Submitted by: Krissy Jinkerson

An original use of ground beef, mixed with prepared pizza sauce, onion, cheddar cheese, and bell pepper. It is topped with an egg crust.

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Cream Puffs

Submitted by: Shellie Wendel

Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt and eggs. Presto!

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Lasagna Alfredo Roll Ups

Submitted by: Holly

Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce.

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Mexican Cream Cheese Rollups

Submitted by: Kathy Jenkins

These south-of-the-border hors d'oeuvres -- with a cream cheese base -- are rolled up in tortillas, then sliced into bite-sized treasures.

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Easy Slow Cooker French Dip

Submitted by: Robyn Bloomquist

Home Town: Kansas City, Missouri, USA

Living In: Weston, Missouri, USA

An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.

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Bacon Mushroom Chicken

Submitted by: Sara Blanchard

A robust dish with fresh mushrooms and a blanket of cream.

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Taco Salad II

Submitted by: Susan

Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.

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Honey Mustard Dressing II

Submitted by: Mary Ann Benzon

It's amazing how only four ingredients can taste so sensational - honey, mayonnaise, lemon juice and mustard. Whip it up just before serving, and try it with chicken salad.

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Chicken Fried Chicken

Submitted by: CASSJW

Get in on the fun of cooking with chicken fried in a saltine cracker crust. Potato flakes give that coating a little something extra.

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Cheese and Broccoli Chicken Soup

Submitted by: Rebecca Miller

This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets.

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Tuna Noodle Casserole II

Submitted by: Chris Smith

Pasta combined with tuna, mushroom and celery soups; layered with American cheese, topped with crushed potato chips and baked until bubbly and slightly browned.

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Shrimp Linguine Alfredo

Submitted by: Tina

Elegant but simple, fast and very impressive!

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Grilled Salmon I

Submitted by: Tina

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

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Apple Pie by Grandma Ople

Submitted by: Rebecca Clyma

Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup.

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Pie Crust IV

Submitted by: Jan Bittner

The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.

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