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Devilish Decorations

Tue, 04/22/2014 - 11:00pm
A slew of simple spooky decorations can set a spirited mood at your Halloween party. In addition to pumpkins and balloons, try these tricks.

Philly Steak Potatoes

Tue, 04/22/2014 - 11:00pm
This is one packed potato! With veggies, roast beef and the potato itself, you've got everything you need for a one-dish meal. —Taste of Home Test Kitchen

Beef 'n' Pork Burgers

Tue, 04/22/2014 - 11:00pm

Getting to Know Kohlrabi

Mon, 04/21/2014 - 11:00pm
Recently, I've seen recipes that use kohlrabi, but I don't know what it is. It looks like it's related to the potato. Is it expensive? —A.R., East Point, Kentucky

Chilly Coffee Punch

Mon, 04/21/2014 - 11:00pm
For a twist on the usual fruit punch, try a flavored coffee with ice cream, brought together just before serving. — Judy Wilson, Sun City West, Arizona

Tender Stuffed Pork Tenderloin

Mon, 04/21/2014 - 11:00pm
“My grandmother often prepared this dish for Sunday dinner,” writes Mary Ann Marino of West Pittsburg, Pennsylvania. “She loved to cook and eat, especially when she had someone to share her food with.”

Fix for Unpopped Popcorn

Sun, 04/20/2014 - 11:00pm
When I’m making caramel corn or popcorn balls, I pour the popped corn into one big bowl. After shaking it a bit, the unpopped kernels drop to the bottom. Then I transfer the fluffy corn to another big bowl and proceed with the recipe. That way, there are no unpopped kernels in my treats. —Corrine Lance, Gold Bar, Washington

Spiral Pepperoni Pizza Bake

Sun, 04/20/2014 - 11:00pm
My grandmother used to fix this yummy dish for my Girl Scout troop when I was growing up. Now, I make it for my stepdaughters’ scout troop. It's easy to prepare, and the girls always beg me to make it —Kimberly Howland, Fremont, Michigan

Orange-Glazed Pork Stir-Fry

Sun, 04/20/2014 - 11:00pm
"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"

Firecracker Salmon Steaks

Sat, 04/19/2014 - 11:00pm
Red pepper flakes and cayenne provide the fiery flavor that gives these salmon steaks their name. Basting the fish with the zippy sauce while grilling creates a glossy glaze. —Phyllis Schmalz of Kansas City, Kansas

Zesty Ham and Cheese Muffins

Sat, 04/19/2014 - 11:00pm
I developed this recipe and it has become a favorite of my mother's. I often make a batch for the two of us to share. The muffins are great for brunch or an on-the-go breakfast. —Julie Hess, Lititz, Pennsylvania

Slightly Spicy Beef Stew

Sat, 04/19/2014 - 11:00pm
Julie S. of Alamosa, Colorado recommends, “To improve the taste of beef stew, add a scant amount of juice from a jar of spicy pickled vegetables.”

Popping Popovers

Fri, 04/18/2014 - 11:00pm
I have found that it is hard to remove popovers from the pan without having them stick. Should I remove them when they are hot or cool? —H.B., Boston, Massachusetts

Strawberry Angel Trifle

Fri, 04/18/2014 - 11:00pm
I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia

Quick Chicken Piccata

Fri, 04/18/2014 - 11:00pm
Laced with lemon and simmered in white wine, this easy stovetop entree couldn’t be more elegant. An added bonus? It fills the house with a wonderful aroma. “Just add a salad, bread and veggies and this makes a great meal for company,” says contributor Cynthia Heil of Martinez, Georgia.

Baked Barbecued Beef

Thu, 04/17/2014 - 11:00pm
THIS WAS one of the first "American" dishes I enjoyed in 1949 after arriving in the United States from New Zealand. It's now the most-used recipe in my recipe box! It's easy to prepare and so well liked. I've willingly shared it with my grandchildren and friends. -Mercia Miner, Canfield, Ohio

Hash Brown Egg Brunch

Thu, 04/17/2014 - 11:00pm
Slow cookers aren't just for making dinner. I make this often if we're having company overnight. I can prep it the night before and when we all get up in the morning, breakfast is served. —Barb Keith, Eau Claire, Wisconsin

Baked Brats

Thu, 04/17/2014 - 11:00pm
I like to place fully cooked bratwurst in a deep pan and bake in a 350° oven until brown on one side, then turn and brown on the other side. We prefer these to grilled brats.—Peggy G., Enid, Oklahoma

Chicken Florentine Casserole

Wed, 04/16/2014 - 11:00pm
Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch.—Dori Jackson, Gulf Breeze, Florida