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Peanut Butter Drops

Submitted by: Anne L. Maury

These are very good. My mom used to make them for me after school quite often and now I do the same for my kids. Enjoy!

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Cream Cheese Pound Cake III

Submitted by: Nanci

This is a heavy, dense, extremely good pound cake.

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Tender Potato Rolls

Submitted by: Lisa Owens
Provided by: Taste of Home

Filled with wonderful hearty flavor, these rolls are a delicious accompaniment to a meal. If you like, you can shape the dough into loaves like Lisa Owens of Brighton, Tennessee does for her family. 'I once baked 52 loaves and sold slices of the bread at a local fund-raiser,' she details.

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Best Grilled Margarita Chicken... Ever!

Submitted by: CHEFBIGB

This margarita chicken gets its kick from a zesty marinade of fresh juice, liquor, and seasonings. You've tried the rest, now try the best!

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Asian Style Meatloaf

Submitted by: Sher Bird Garfield

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Seattle, Washington, USA

This is the most moist, fabulous tasting meatloaf--everyone loves it! The Hoisin sauce is available in the Oriental Food Section of the grocery store... it is like cross between soy and ketchup, and makes a wonderful glaze for this moist meatloaf. We love this dish. Very moist. Serve with rice and steamed broccoli. A wonderful dinner. Leftovers make great sandwiches.

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Jalapeno Poppers I

Submitted by: Paula P

Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!

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Korean BBQ Chicken Marinade

Submitted by: So Il-Byung

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Twelve teaspoons is usually as much as anyone can take!

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Tuna Macaroni Salad

Submitted by: Maridele Neikirk

Drench cooked macaroni with your favorite Italian dressing, then let it marinate overnight. The next day, stir in a tasty mix of sour cream, mayonnaise and garlic powder, add crunchy onions and celery, toss in some tuna and chill before serving.

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Mashed Potato Cakes

Submitted by: Eva Molnar
Provided by: Taste of Home

My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.

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