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A Baker's Secret for Bread Machines

Submitted by: Rob Wilson

Living In: Lethbridge, Alberta, Canada

Ignore your bread machine instructions for this basic white bread made with lard and an optional bit of cinnamon. Instead, layer the ingredients in the prescribed manner and you are good to go.

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Adobo Sirloin

Submitted by: Tracie Commins

Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.

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Banana Banana Bread

Submitted by: Shelley Albeluhn

Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!

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Banana Pudding II

Submitted by: Sue

Homemade stovetop vanilla pudding thickened with cornstarch is layered with bananas and vanilla wafers and served warm or cold.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Submitted by: ELIZABETHBH

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

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Best Ever Cinnamon Buns

Submitted by: re

Yellow cake mix is the secret to the success of these yeasted cinnamon buns. They make a rich, sweet breakfast treat.

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Black Bean and Couscous Salad

Submitted by: Paula

Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.

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Blueberry Muffins II

Submitted by: Marjorie Koriakin

Big, moist and delicious.

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Brunch Casserole

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Las Vegas, Nevada, USA

This breakfast casserole is a hearty blend of eggs, rice and cheese.

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Cajun Chicken Pasta

Submitted by: Carol Spradling

Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine.

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One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!

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Chicken Breasts Stuffed with Crabmeat

Submitted by: Holly

Sauteed chicken breasts packed full with crab, cream cheese and herbs. A family favorite that company will love.

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Chicken Breasts With Herb Basting Sauce

Submitted by: Christine Johnson

Living In: Eureka, California, USA

Sage and other herbs fuse into a classic basting sauce for simple baked chicken.

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Chicken Enchiladas I

Submitted by: Debbie Donham

Rolled tortillas brimming with chicken and a creamy, cheesy tomato sauce, and surprisingly quick to assemble.

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Chicken Noodle Soup

Submitted by: Sherry

Chicken, vegetable and noodle soup pretty much from scratch, but still a quick and essential part of your repertoire.

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Chocolate Chip Pancakes

Submitted by: LeeAnn Hansen
Provided by: Taste of Home

'This is a great breakfast for special days, but it mixes up so fast that it's perfect for busy mornings as well,' says LeeAnn Hansen of Kaysville, Utah.

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Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.

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Creamy Chocolate Frosting

Submitted by: Tracy Larsen

I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.

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Fresh Fruit and Yogurt Ice Pops

Submitted by: april20

Make your own fresh fruit-filled popsicles by blending assorted summer berries and sliced bananas with yogurt, then freezing the tasty mixture in small paper cups with popsicle sticks.

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Gourmet Sweet Potato Classic

Submitted by: Heather

Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!

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