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Stuffed Tomatoes with Grits and Ricotta

Reviewed: Oct. 13, 2013
For those that don't use grits a lot, you can find them in the breakfast/cereal section. Our grocery store only offered one option - instant grits - so I cooked them as suggested then followed the recipe from that point and these were still excellent. My filling did puff up a little, so I wouldn't recommend filling the tomatoes to the top. These are a hit in our house!
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German-Style Green Beans

Reviewed: Aug. 27, 2011
Our family loves these! They are even better the second day! To take them over the top, I just add a splash of apple cider vinegar and some sea salt to the onions while they are cooking.
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Gourmet Grilled Cheese Sandwiches

Reviewed: Aug. 27, 2011
Following the recommendations of other reviewers, I modified this recipe as follows: reduced mayo to 1/2 cup and swapped 1 tsp garlic powder for the garlic salt. I did away with the butter and replaced the sliced bread with what our deli calls a "mini loaf" of French or whole grain Italian bread. Just slathered everything on the open loaf along with sliced tomatoes and sliced ham, closed the loaf and baked for 10 minutes at 350-degrees. The bread came out wonderfully crusty and sliced nicely to make individual sandwiches without the mess of grilling.
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