Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California
My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe.
-Becky Brunette, Minneapolis, Minnesota
All you need are Gerbera daisies in the color of your choice, a few simple craft supplies and clear glass footed containers. Using containers of various heights will add depth and interest to your display.
Apply double-sided transparent tape around the top of a clear glass footed container.
Wrap grosgrain or sheer ribbon over the tape. If using grosgrain ribbon, allow the ends of the ribbon to just meet and press against the tape to secure. If using sheer ribbon, press the ribbon against the t
My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. It is an annual favorite of my friends and family. —Gerry Cofta, Milwaukee, Wisconsin
Whenever I have a few extra minutes, I mix up a batch of cookies, roll the dough into logs and seal them with my Food Saver before storing them in the freezer. (If you don’t have a Food Saver, wrap them tightly in plastic wrap, then heavy-duty aluminum foil.) During the holidays, it’s easy to slice the frozen logs or thaw the dough and pinch off into teaspoon-size portions before baking. When we want cookies at Christmas, there’s no fuss, no muss and no hours of mixing and baking. —Donna L
Don’t cut open a whole lemon for just a little juice. Simply insert the tines of a fork through the skin and squeeze out the amount you need. Wrap the lemon in plastic wrap and refrigerate until you need it again. It should last about a week. —Edna H., Hebron, Indiana
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! —Carla Hodenfield, Ray, North Dakota
There are just the two of us, so we sometimes end up with leftover vegetables after meals. I put them in a heavy-duty resealable plastic bag or freezer container and store in the freezer. When I have 3 to 4 cups, I make vegetable soup. —Caroline Weese, Thermopolis, Wyoming
To keep the cake stand clean while frosting, line the edge with 3-in. strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips on piece at a time.
I prepare two different mixes—one for the cake and one for the topping—to make this sweet breakfast treat. I often give these mixes as fun holiday gifts. Along with the recipe, I usually include a cake pan, wooden spoon and festive dish towel. —Barbara Stewart, Portland, Connecticut
Today in Photos 11.04.13 to 11.17.13New Pathways 80s Prom5A Warrior Football Semi-Final Against ChaskaMy GalleryClimbing Tree at Gregory ParkWarriors Girls Swimming and Diving FeatureOut and About at Kiwanis ParkCenter for Lifelong Learning - Vietnam ProgramNorthridge Fire Fort Ripley