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Secret Ingredient
"Apple-tizing" Pork Roast
"Marinate a pork roast overnight in the refrigerator in apple cider or juice," advises Millie W. of Sioux Falls, South Dakota. "The next day, drain and discard the marinade and roast as usual.…Read More
'Grape' Addition to Coleslaw
"I've found that seedless grapes tossed into my coleslaw make it a real winner at family meals," reports Ann C. of Watsonville, California.Read More
A Good Pinch of Sugar
"My mother always put a 'good pinch' of sugar in all her gravies and vegetables," recalls Lona V. of Chino Valley, Arizona. "It takes away the starchy taste."Read More
Add a Bit of Aniseed
Relates Jo Anne H. of Colorado Springs, Colorado, "I used to put sweet Italian sausage made with aniseed in my spaghetti sauce. I can't find the sausage anymore, but my sauce gets raves when I add…Read More
Add a Little Horseradish
Reports Cindy F. of Seward, Nebraska, "I add a bit of chicken bouillon granules and horseradish to my dressing for macaroni salad. This is one flavorful dish."Read More
Add Apple to Bean Soup
Remarks Juanita E. of Blanchester, Ohio, "For special flavor in any bean soup, I always drop in a cored unpeeled apple during cooking and remove it before serving."Read More
Add Crunch to French Toast
"For extra crunchy French toast, coat each slice of bread with finely rolled cornflake crumbs after dipping in the egg mixture," instructs Betty P. of El Cajon, California.Read More
Add Excitement to Mac 'n' Cheese
Plain macaroni and cheese is "blah" after trying it with a can of zippy tomatoes with green chilies blended in, conveys Susan P. of Republic, Missouri.Read More
Add Flair to Potato or Macaroni Salad
For a decorative potato or macaroni salad, dissolve a little unflavored gelatin in a small amount of water and mix with the mayonnaise before adding to the salad. Spread the salad in a mold and…Read More
Add Flavor to Cakes
For from-scratch flavor, Marcia C. of Toledo, Ohio adds 1 teaspoon of vanilla extract and one whole egg to a white cake mix in place of an egg white. "Everyone always tells me my cake has the best…Read More
Add Flavor to Canned Waxed Beans
Canned wax beans were lacking in flavor to Carole B. of Mount Forest, Ontario until her sister-in-law shared a secret: Brown a few tablespoons of butter in a hot skillet. Add the drained beans and…Read More
Add Flavor to Cooked Cabbage
Chicken bouillon in place of butter or bacon drippings adds great flavor to cooked cabbage, assures Mary Lou M. of Vernon, Texas.Read More
Add Flavor to Homemade Noodles
"When cooking homemade noodles, I put beef or chicken bouillon granules in the water and let them dissolve before mixing the dough," reports Lila R. of Texarkana, Arkansas. "I then omit the salt.…Read More
Add Flavor to Slow-Cooked Beef Stew
"To add flavor and richness to my beef stew when I make it in the slow cooker, I stir in a can of tomato soup right at the start of cooking," reveals Carol F. of Landers, California.
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Add Flavor to Stew and Gravy
To give gravy and stew great color and flavor, add a few teaspoons of soy sauce. —Denise J., Hines Creek, AlbertaRead More
Add Frozen Zucchini to Soup
"Every summer, I grate zucchini and freeze it for use in quick breads later," notes Helen S. of Flint, Michigan. "Whenever I make vegetable soup, I always stir in a package of that zucchini. It…Read More
Add in a Little Molasses
"I add 1 or 2 tablespoons of molasses to my pumpkin pie filling," informs Julie S. of Corpus Christi, Texas. "It gives the pie a richer color and flavor."Read More
Add in Some Kiwifruit
"When I make banana bread, I replace some of the banana with peeled ripe kiwi for a sweeter fruity loaf," reveals Dawnda M. of Durant, Oklahoma.Read More
Add Lemon Juice to Chicken Soup
From her kitchen in Clearwater, Florida, Dorothy C. writes, "I give a batch of chicken soup a tasty spark by incorporating the juice from half of a fresh lemon."Read More
Add Pickling Spices to Soups
In her Didsbury, Alberta kitchen, Sherry T. fills a tea ball with pickling spice and hangs it in kettles of soup and stew. "The deliciously different flavor keeps people wondering," she says.Read More
Add Pizzazz to Seafood Salad
In Fort Myers Beach, Florida, Mary T. gives seafood pasta salads pizzazz with a sprinkling of allspice. "This secret ingredient really brings out the flavor of shrimp and crab," she says.Read More
Add Sage to Squash
"A dusting of sage on cooked summer squash or cauliflower is a real improvement," assures Ethel B. of Somers, Connecticut.Read More
Add Spark to Green Beans
Want to spark up a can of green beans? Alene B. of Greenville, Texas suggests, "Add a few drops of vinegar and a tablespoon or two of picante sauce. Wonderful!"Read More
Add Taters to Chili
"During the Depression, my mom stretched many dishes by adding potatoes," recalls Wanda P. of Mesa, Arizona. "Even today, my favorite chili recipe uses cubed potatoes."Read More
Add Variety to Side Dishes
Add variety to any dish that calls for green beans, snow peas or broccoli by substituting asparagus. Be sure to adjust the cooking time accordingly. —Katie Kathmann, Eagle, IdahoRead More
Add Zing to Fruit Salad
When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and bananas from browning. Adding the pineapple gives the salad a little more zing, too. —Fran A.,…Read More
Add Zip to Potato Soup
"Put a little zip into your potato soup by stirring in a tablespoon or two of spicy mustard," suggests Donna L. of Las Vegas, Nevada.Read More
Add-Ins for Green Bean Casserole
"With the mushroom soup in my green bean casserole, I add a cup or so of shredded cheddar cheese and a spoonful of prepared horseradish," says Olive S. of Haydenville, Massachusetts.Read More
Added Flavor for Chicken Pasta Salad
"To make a chicken pasta salad with lots of flavor, I simmer the chicken until tender, then use the broth and additional water to cook the noodles," comments Elizabeth F. of Red Wing,…Read More
Added Spark to Rhubarb Pie
"To add a spark to my rhubarb pie, I add grated orange peel," conveys Florence V., a field editor from Story City, Iowa.Read More
Adding Maple Flavoring
"Maple flavoring added to my zucchini bread batter makes wonderful mellow loaves," reveals Mildred C. of Morristown, New Jersey.Read More
Additional Nutrition for Scalloped Potatoes
"When I make scalloped potatoes, I toss in sliced carrots," comments Charlotte C. of Norwalk, Connecticut. "They add color and nutrition."Read More
Additional Vanilla
Helen H. of Shorewood, Wisconsin finds that an additional 1/4 teaspoon of vanilla in any cookie dough (more for larger recipes) greatly enhances the flavor.Read More
Allspice Adds a Little Zest
A pinch of ground allspice gives Vaunda B.'s favorite Thousand Island dressing extra zest. "It's a super salad topper," she writes from American Fork, Utah.Read More
Allspice and Beef
From Wisconsin Rapids, Wisconsin, Marjorie E. reports, "Allspice goes well with beef. I sprinkle it on beef roast and hamburger patties."Read More
Almond Accent
"I grind almonds in the blender until they're the consistency of coarse cornmeal and use them to coat pork chops, chicken or even hamburger patties. The nuts add excellent flavor," explains Betty…Read More
Almond Extract Enhances Butterscotch Flavor
"Whenever I make anything butterscotch, I replace the vanilla with almond extract," shares Dana W. of Ladysmith, Wisconsin. "It really enhances the flavor."Read More
Aniseed and Rhubarb
A sprinkling of aniseed is the key to mouth-watering rhubarb pie and sauce at the home of Kathryn L. in Port Clinton, Ohio.Read More
Another Use for Tartar Sauce
Field editor Flo B. of Gage, Oklahoma informs, "I stir tartar sauce instead of mayonnaise into my cold pea salad. Everyone likes the distinctive taste of this side dish."Read More
Apealing Pie
"When making apple pie, I add 1/4 teaspoon grated lemon peel and 1/4 teaspoon orange peel to the filling," says Patti Mapes of Bedford, Indiana. "The citrus flavor really complements the…Read More
Appealing Addition to Bean Soup
"After my bean soup has simmered in the slow cooker all day with ham and onions, I add a can of pureed pumpkin," shares Loretta B. of Le Claire, Iowa. "This addition gives the soup an appealing…Read More
Appealing Apple Pie
"I add some well-drained pineapple tidbits to my apple pie filling and reduce the apples by the same amount," notes Kristi McCall of Mesa, Washington. "This is an often-requested potluck…Read More
Appetizing Egg Salad
"I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use a little less mayonnaise while enhancing the flavor," notes Lee Levy of Tamarac, Florida. "I…Read More
Apple Barbecue Sauce
"To thicken and sweeten bottled barbecue sauce, I blend in apples that I've mashed in the food processor," writes Traci C. of Bayside, New York. "It's wonderful when brushed on ribs, chicken or…Read More
Apple Chili
"When making chili, I add a teaspoon of sugar and a chopped peeled apple to the ingredients," notes Dorothy Brown of Largo, Florida. "The chili has a delicious flavor everyone loves."
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Apple Pie Gets Extra Flavor
Linda T. of Bradford, Pennsylvania adds 1/2 cup of applesauce to her apple pie filling for extra flavor and body.Read More
Aromatic Roast
"Whole bay leaves make my pork roast special," says JoAnn Swope of Westerville, Ohio. "I simply cut small slits in the roast and insert three or four bay leaves. They add great flavor and…Read More
Asian Tuna Salad
"When I make tuna or chicken salad, I add a dash of soy sauce and sprinkle chow mein noodles on top," says Carol Comeau of Bloomingburg, New York.Read More
Avocado Chili
Top your favorite chili with thinly sliced ripe avocado for a unique flavor. —Arlene Deaver, Flint, MichiganRead More
Baked Beans Get Italian Flair
"I like to add browned and crumbled Italian sausage to my baked beans along with some brown sugar and a little dry onion soup mix," conveys Connie E. in Cambridgeshire, England.Read More
Bakery-Style Muffin Mix
"When making muffins from a mix, I top each muffin with a teaspoon of brown sugar and a few slivered almonds before baking," suggests Elaine C. of Warren, Michigan. "They taste like they came from…Read More
Banana Bonus
"My family really likes my yellow cake," says Marie Wolf of New Ulm, Minnesota. "That's because I add one large or two small ripe bananas to the batter before mixing with my electric mixer."Read More
Banana Bread Bonus
"One day, as I was baking banana bread, I discovered I was out of vanilla. I used maple syrup instead, and the bread was delicious," says Diana Frank of Ijamsville, Maryland.Read More
Banana Chocolate Cake
"For moist chocolate cake from a packaged mix, I chop half of a ripe banana and fold it into the batter," remarks Diana Ramo of Chatham, New Jersey.Read More
Banana Oatmeal Cookies
From Peculiar, Missouri, Velma Carpenter shares her secret to bringing a bit of down-home goodness to packaged oatmeal cookie mixes. "I simply toss in a chopped banana as I'm stirring together the…Read More
Banana Pudding
Whenever I make banana pudding with sugar-free instant pudding mix and fresh bananas, I crush up cinnamon graham crackers and sprinkle them on top for a little different taste. These nicely spiced…Read More
Bananas Dress Up Boxed Cake Mix
"To dress up a chocolate cake from a box mix, I place banana slices between the layers with the frosting," offers Joan B. of St. Louis, Missouri. "This is a favorite birthday cake at our…Read More
Barbecue Baked Beans
"To any canned baked beans, stir in about 1/4 cup barbecue sauce, 1/4 teaspoon each garlic powder and pepper and 1/2 teaspoon dried basil," suggests Michelle A. of Knoxville, Ohio. "My husband…Read More
Beef Stew Thickener
I add quick-cooking tapioca to my beef stew to get a nice thick consistency for my sauce. —Judi J., Spanish Fork, UtahRead More
Before Baking Beef Roast
"When cooking a beef roast in the oven, I first cover the meat with a mixture of ketchup, mustard and prepared horseradish," says Sue M. of Windsor, Vermont.Read More
Best Baked Beans
"As long as I can remember, I've added ground cinnamon to my baked beans," writes Jean Newton of Omaha, Nebraska. "I get nothing but compliments on them."Read More
Best Burgers and Meat Loaves
"We like the flavor of bacon in burgers and meat loaf," explains Charlene F. of Coaldale, Alberta. "To save time, I mix packaged bacon bits into the meat before grilling or baking."Read More
Best Meat Loaf Topper
"Just after I married a few years ago, I called my grandmother to find out what made her meat loaf so mouth-watering," shares Jina N. of Lawton, Oklahoma. "Twenty minutes before it's done, she…Read More
Best Roasted Turkey Breast
To give spark to a roasted turkey breast, Dorothy W. of Au Gres, Michigan, sprinkles on dry onion soup mix before putting it in the oven. "With frequent basting, the flavor goes right through the…Read More
Better Box Mix Pancakes
Says Debbie L. from St. Charles, Missouri, "When I make my Sunday pancakes using a boxed mix, I stir in a dash of baking soda, lemon juice, vanilla and sugar. This combination really wakes up…Read More
Better Boxed Stuffing Mix
"When I prepare a box of stuffing mix, I'll sometimes replace the water with apple juice," reports Bud T. of Leominster, Massachusetts. "It tastes almost as good as Grandma's."Read More
Better Breading Tip for Chicken
When breading chicken, I coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavor. —Vita G., Central…Read More
Better Brownies
"My 10-year-old daughter, Andrea, adds peanut butter chips and vanilla chips to brownie batter before baking," says Jonni Sue Cudworth of Fenton, Missouri. "They are delicious!"Read More
Better Creamy Mashed Potatoes
My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt…Read More
Better Flavor Scramble
Relates Judi B. of Reinholds, Pennsylvania, "My children gobble up scrambled eggs when I add a pinch of curry powder."Read More
Better White Bakery Cakes
Remarks Ginny C. of St. Louis, Missouri, "When we used to sell white bakery cakes, we stirred in a tiny bit of orange extract to give the batter a little zip."Read More
Better-Flavored Carrots
I discovered if I add instant beef bouillon granules to the water when boiling carrots, my family really enjoys them. —Joyce H. Rio Rancho, New MexicoRead More
Biscuit Cinnamon Rolls
In Gray Court, South Carolina, Cecille Rumph turns ordinary refrigerated biscuits into easy cinnamon rolls. "I press raisins into the top of each biscuit and sprinkle with cinnamon before baking,"…Read More
Boost for Chicken Soup
Says Teresa M. of Brunswick, Georgia, "To give my chicken soup a boost, I add a generous sprig of fresh mint to the pot when it's done cooking, then remove it a few minutes before serving. In each…Read More
Boost for Graham Cracker Crusts
Remarks Joan K. of Prince Albert, Saskatchewan, "Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs."Read More
Boost Gravy's Color and Flavor
Add a few granules of instant coffee to gravy that's bland and pale. You can't taste the coffee, but it gives the look and flavor a real boost. —Maryellen M., Searcy, ArkansasRead More
Broth Adds Flavor
Canned chicken broth adds excellent flavor to most any vegetable. Use it instead of water when cooking. —Marion B., Canyon Country, CaliforniaRead More
Brownie Dessert
My favorite way to serve brownies is to put them on individual serving plates, top each with a scoop of chocolate swirl ice cream, add some chocolate sauce and a generous spoonful of whipped…Read More
Brushed-Up Biscuits
"I like the convenience of refrigerated biscuits in a tube, but they need pizzazz, so I brush the tops with Italian salad dressing before baking. They taste like garlic bread and go great with…Read More
Burgers Get Taco Twist
In Port Charlotte, Florida, Lois Ann S. makes mouth-watering burgers by mixing the ground beef with taco seasoning and chopped green chilies.Read More
Buttermilk Pancakes
"I use buttermilk instead of milk when making waffles, biscuits or pancakes from a mix," reveals Barbara N. of Reno, Nevada. "They're extra rich and delicious."Read More
Cabbage Coleslaw Kids Love
"My kids were never crazy about coleslaw, but I wanted them to eat cabbage," remarks Marge B. of Bella Vista, Arkansas. "So now I add a chopped apple and some raisins to finely grated cabbage with…Read More
Candy Bar Cookie Secret
Conveys Carrie P. of Clinton, New Jersey, "I chill my chocolate chip cookie dough, wrap the dough around mini Snickers candy bars, then bake. My eighth-grade algebra teacher used to make these for…Read More
Canned Baked Beans Get Homemade Flavor
"I improve canned baked beans with ketchup, diced onion and brown sugar," explains Lynn E. of Greentown, Indiana. "But my secret ingredient is a bit of cinnamon. There are never any leftovers."Read More
Canned Beans Taste Homemade
"Folks go back for seconds of prepared pork and beans when I add 2 tablespoons of brown sugar and 1 tablespoon of butter to a 16-ounce can," informs Marjetta M. of Brawley, California.Read More
Carrot Cake's in High Demand
Maintains Blake B. of Ogden, Utah, "I'm not allowed to come to any potluck parties without my special carrot cake. I include some miniature chocolate chips in the batter."Read More
Carrots Are Lovely and Tasty
JoAnn C. of San Jose, California dresses up her cooked, diagonally sliced carrots by coating them with French dressing and a sprinkling of dill weed. Says JoAnn, "Guests comment on how lovely and…Read More
Carrots in Wild Rice
When making wild rice, add a cup or two of shredded carrots toward the end of cooking. You'll enjoy the extra crunch! —Connie D., Knoxville, TennesseeRead More
Casserole with Crunch
"When I make a meat pie or casserole with a Mexican flair, I top it with crushed barbecue potato chips. They add a delightful spicy crunch," writes Lorraine Darocha of Mountain City, Tennessee.Read More
Cheery Cherry Cookies
"To make my sugar cookies extra special, I sprinkle them with cherry gelatin before baking. They taste good…and look prettier, too," says Ruth Blair of North Platte, Nebraska.Read More
Cheese Biscuits
When Patti Dierks mixes up baking powder biscuits, she includes some grated cheese and garlic salt. The Frederic, Wisconsin cook says the biscuits are perfect with just about any main dish, soup…Read More
Cheesy Addition to French Toast
For a dairy delicious breakfast, Lillian A. of St. Clair Shores, Michigan layers slices of cheese between two pieces of French toast. "By the time the toast is golden, the cheese is melted," she…Read More
Cheesy Carrots
"Not everyone in my family likes plain old carrots, so now after I cook and drain them, I melt a few slices of American cheese on top," relates Dorothy Colclasure of Decatur, Illinois. "We really…Read More
Cheesy Meatballs
"When making meatballs, try adding a tablespoon of grated aged provolone cheese per pound of ground beef," suggests Jean P., Feasterville, Pennsylvania. "They're irresistible."Read More
Cheesy Mushroom Meat Loaf
Relates Mary S. of La Junta, Colorado, "When making my meat loaf, I press three-quarters of the meat mixture on the bottom and up the sides of the pan. I fill the center with sliced mushrooms and…Read More
Cheesy Tuna Casserole
"My family used to complain when I made tuna casserole," remarks Jean Centers of Crittenden, Kentucky. "So one day, I added shredded mozzarella cheese to the dish, and they loved it! Now, that's…Read More
Cherry Brownies
June Bolhafner adds 1/2 cup of dried cherries to boxed brownie mixes. "I reserve a little of the mix and coat the cherries with it, then fold them into the batter right before baking," she writes…Read More
Cherry Flavor Boost
I add a little almond extract (or use it in place of vanilla) to my favorite cherry recipes to boost the natural cherry flavor. —Lorraine Caland, Thunder Bay, OntarioRead More
Cherry Salsa
For a twist on traditional homemade salsa, I substitute pitted fresh cherries for tomatoes and coarsely chop them in my food processor. My family loves this tasty variation served with our…Read More
Chewy Chip Cookies
"My dad taught me to add a tablespoon of dark corn syrup to chocolate chip cookie batter. It keeps the cookies moist and also a bit chewy," shares Shirley De Barthe of Las Cruces, New Mexico.Read More
Chicken and Rice
"This quick fix never fails in our home," notes Kyt Hoover of Jackson, Michigan. "Dress up a package of long grain and wild rice by adding 1-1/2 cups cooked chicken. Just before serving, sprinkle…Read More
Chili Powder Perks Up Spaghetti Sauce
Reports Susan B. of Wellesley, Ontario, "I sprinkle 1 or 2 teaspoons of chili powder into a quart of my homemade spaghetti sauce. Everyone says it's the best ever."Read More
Chili Stuffed Peppers
From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. "Use a can of chili in place of the ground beef," she says. "Since the chili is already cooked and…Read More
Chili with Tortillas
A warm tortilla is a wonderful complement to a steaming bowl of chili. —Tracy Howard, Black Hawk, South DakotaRead More
Chili's Better with Bits
A jar of bacon bits and a can of mushrooms enhance homemade chili at the Greensboro, North Carolina home of Karen L.Read More
Chocolate Angel Food Cake
"Sift a couple tablespoons of baking cocoa with the dry contents of an angel food cake mix before adding the liquid," recommends June E. of Sturgeon Bay, Wisconsin. "It makes a light dessert that…Read More
Chocolate Cake Tip
When a chocolate cake recipe calls for brewed coffee and you don't have any on hand, simply substitute prepared instant coffee…or plain hot water.Read More
Chocolate Chili
A bit of semisweet chocolate added to your chili recipe will reduce the acid from the tomatoes and help blend the flavors. —Katherine Nelson, Centerville, UtahRead More
Cilantro Adds Spark to Tuna Salad
Chopped cilantro gives a lot of spark to ordinary tuna salad, remarks Sheryl H. of Avon, Indiana. "Over a bed of lettuce, this tuna salad is a delightful light summer meal," she shares.Read More
Cinnamon Seasons Pork Roast
"When I make a pork roast, I season the top with salt and pepper, then liberally sprinkle on ground cinnamon," explains Leane T. of West Allis, Wisconsin.Read More
Citrus Pie Crust
"For my rhubarb pie, I make an orange crust," informs Edna S. of Orchard Park, New York. "I add grated orange peel to the flour mixture and use orange juice instead of water. Delicious!"Read More
Citrus Twist for Pie Crusts
Conveys Loretta W. of Mercersburg, Pennsylvania, "A bit of orange or lemon peel mixed in with the flour makes my pie crust special."Read More
Classy Coffee
"To brew a pot of coffee 'deluxe', I place a single bag of spiced tea on top of my grounds in the basket," offers Sharon Jeffrey of Charles City, Virginia. "It's great iced, too!"Read More
Cloves & Honey Enhance Chili
"I stir a dash or two of ground cloves and a couple tablespoons of honey into a big pot of chili," remarks Catherine B. of Canton, Texas. "These ingredients bring out the flavor of the tomatoes…Read More
Club Soda Cake
To ensure that her cakes turn out light and fluffy, Patty Steiner relies on a trick she says always works. "I substitute club soda for the water that's called for on a cake mix package," writes…Read More
Cobbler Seasonings
I enjoy trying different spices in my baking. Instead of using a teaspoon of cinnamon in my peach cobbler, I substitute a teaspoon of aniseed or 1/4 teaspoon of ground nutmeg or ground cardamom.…Read More
Cocoa Cookie Mix
Ruth Macy of Barre, Vermont has an easy way to dress up a boxed cookie mix. "I combine 1/3 cup of baking cocoa with 1/4 teaspoon each of nutmeg and cinnamon," she says. "I add this to the mix for…Read More
Coffee Cake Dessert
I like to dress up coffee cake and serve it as dessert with ice cream and a drizzle of caramel or hot fudge ice cream topping. I use caramel topping on my apple and peach coffee cake and chocolate…Read More
Coffee Cake Mix Substitution
"I sometimes substitute equal amounts of apple juice for the milk called for in store-bought coffee cake mixes, then I add 1-1/2 teaspoons of ground cinnamon to the batter," writes Joanne H. of…Read More
Colorful Stuffing Ingredient
"When I saute onions and celery to make my stuffing, I also include diced carrots," shares Jan K., Houghton, Michigan. "The carrots add nutrition and lovely color to the mixture."Read More
Cooked Coffee Pudding
"I make pudding often. So for variety, I add a teaspoon of instant coffee granules to the mixture when I'm cooking vanilla pudding," says Mary Eno from Melrose, Massachusetts. "It's yummy."Read More
Cookies Get Festive Twist
Remembers Barbara H. of Appleton, Wisconsin, "My mother gave chocolate chip cookies a new twist for the holidays by substituting chopped red and green spiced gumdrops for some or all of the…Read More
Cooking Beef Roast
Ann H. of Nashville, Tennessee discovered a terrific way to cook a beef roast. She reports, "My roast goes into the pan with a package of onion soup mix, a can of mushrooms and some coffee. It…Read More
Cooking Cranberries
"I use orange juice, not water, to cook fresh cranberries," remarks Jackie Z. of Middleton, Wisconsin. "It's a tangy combination."Read More
Corn Bread Waffles
Pat Hinton found a new way to serve her corn bread. "I thinned the batter from a boxed mix and poured it onto a hot waffle iron," explains the McComb, Mississippi baker. "The crispy result was…Read More
Corn Gets a Boost
"To give corn a boost, I stir in butter, garlic salt, a dash of cayenne pepper and chopped fresh parsley," shares Dayle B. of Portland, Oregon.Read More
Corn Relish in Soup
"In the colder months, I make a lot of vegetable soup," comments Martha C. of Celina, Ohio. "One day I was out of corn, so I used corn relish instead. The flavor was great. Now I include it in…Read More
Corny Pancake Batter
"I mix cream-style corn into pancake batter for a different breakfast treat," says Eugenie Y. of Bigfork, Montana.Read More
Cottage Cheese Strawberry Smoothies
Adding cottage cheese to my strawberry smoothies makes them thick and creamy and adds an extra measure of protein and calcium for my children. I like to serve smoothies on our family's pizza…Read More
Cottage Cheese Topper
From her kitchen in Fort Wayne, Indiana, Joan P. notes, "Father always drizzled a little maple syrup onto a serving of cottage cheese. I agree it tastes really good."Read More
Cranberry-Orange Bread
From Warren, Michigan, Alice Komic reports, "I simply add a 12-ounce tub of cranberry-orange relish to my nut bread recipe."Read More
Creamier Macaroni and Cheese
To make her homemade macaroni and cheese more creamy and satisfying, Doris E. of Sheboygan Falls, Wisconsin adds either sour cream or prepared French onion dip.Read More
Creamier Sugar Icing
If you add a pinch of baking powder to your sugar icing, it'll stay creamy and not harden or crack. —Sister Eleanor Marie J., Chicago, IllinoisRead More
Creamy Coleslaw
"To make coleslaw creamier, I add 4 tablespoons of whipped topping after stirring in the dressing," relates Grace Borstad of Montevideo, Minnesota.Read More
Creamy Lasagna
"When I make lasagna, I blend an 8-ounce package of softened cream cheese into the ricotta and egg mixture," writes Donna M. from Newton Falls, Ohio. "Sometimes I also add a little chopped…Read More
Creamy Potato Soup
I like to add some grated carrots to my creamy potato soup. It complements the flavor of cream soup nicely and adds color. —Marie Westgaard, Prince George, British ColumbiaRead More
Creamy Potatoes
"Instead of adding butter and cream to my mashed potatoes, I add flavored cream cheese—usually chive and onion," writes Margaret Manetta of Clinton Township, Michigan. "This really enhances the…Read More
Creative Coating
"Since I cannot tolerate wheat, corn, egg yolk, soy and all dairy products, I coat meat by first dipping it in slightly beaten egg white, then dry potato flakes. It works well," says Loraine Meyer…Read More
Creative Crumb Topping
"I use french-fried onions with the cereal or crackers I crush to top my casseroles," says Mary C. of Sycamore, Illinois. "The onions add a simple savory boost of flavor."Read More
Creative Maple Cookies
I was mixing up a double batch of chocolate chip cookies and didn't have enough vanilla, so I made one batch with the vanilla and the other with maple flavoring. —Ruth F. from…Read More
Crispy Chip Topping
"I never throw out the crumbs at the bottom of a potato chip bag," notes Mary Ann Hullinger of Oklahoma City, Oklahoma. "They're wonderful as toppings for casseroles, meat loaf and scalloped…Read More
Crunchy Waffles
"I make waffles for breakfast or as a side dish," says Mrs. Elwin E. of Salem, Oregon. "After pouring batter into the waffle iron, I sprinkle on crushed potato chips before closing the lid. My…Read More
Crushed Aniseed
Tanya N. of Shelton, Washington grinds or crushes aniseed, then adds it and seasoned salt to pork roasts and chops to perk up the flavor.Read More
Crust with Crunch
"When making a graham cracker crumb crust, I reduce the amount of crumbs by 1/4 cup and add ground pecans. It tastes great," Betty Langford notes from Memphis, Tennessee.Read More
Cut the Bitterness of Peppers
"Put a teaspoon of grape jelly or strawberry jam inside the bottom of your green peppers before stuffing them," advises Sherry D. of Hermitage, Pennsylvania. "I find this simple step cuts the…Read More
Delicious Carrot Casserole
Conveys Connie S. of Rochester, New Hampshire, "I steam fresh carrots, then put them in a casserole dish and pour some maple syrup over them. I bake them at 250° for 30 minutes. They disappear…Read More
Delicious Chicken Coating
"I coat chicken breasts with a mixture of olive oil, rosemary and oregano before roasting them," reports Dom G. of Deerfield Street, New Jersey. "Most family members ask for seconds and even…Read More
Delicious Deviled Eggs
Cindi E. of Longmont, Colorado mixes caraway seeds with the filling for her deviled eggs. "I frequently get requests to bring those eggs to gatherings," she says.Read More
Delicious Pie Crusts
Recommends Bonnie G. of Brunswick, Ohio, "For enhanced flavor in your pie crust, add a bit of sugar and a few drops of vanilla to your basic recipe. If you're making an apple or pumpkin pie, also…Read More
Delicious Sauerkraut Combination
When Martha H. of Roslyn Heights, New York heats up a package of sauerkraut, she mixes in a can of whole-berry cranberry sauce and a bit of brown sugar. "The tangy combination is irresistible,"…Read More
Delicous Spice Combo for Pork
"A pinch of ground cloves is a terrific addition to pork chops, pork roast and bread dressing for poultry or pork," assures Lenore G. of Woodbury, Minnesota.Read More
Dill Hash Browns
Frozen hash browns are a time-saving accompaniment to breakfast, brunch or even dinner mainstays. "I've found that adding a little dill seed to the potatoes before cooking makes them taste…Read More
Dilly Twist to Vegetable Soup
To his vegetable soup, James H. of Albion, Michigan adds chopped dill pickle and a bit of brine from the pickle jar. "I learned this trick from my mother-in-law," James shares.Read More
Dip into Corn Bread
"To make corn bread, I use a small box mix that calls for one egg and 1/3 cup milk," says Donna Frederick of Topeka, Kansas. "But instead of the milk, I stir in 3/4 cup of French onion dip."Read More
Double Chocolate Pudding
Shawna E. of Hominy, Oklahoma makes a large box of cook-and-serve chocolate pudding taste extra rich by stirring in 1/4 cup butter and 1 cup chocolate chips.Read More
Doubly Chocolate Brownies
"When I whip up a boxed brownie mix, I make it special by adding almond extract and chocolate chips," notes Bette Bartig from Ladysmith, Wisconsin. "I can't eat just one brownie; they're so…Read More
Dressed Up Cake Mix
"Before baking chocolate cake from a mix, I add 1/2 cup of boysenberry jam to the batter," relates Isabella C. of Gustine, California. "I also dot jam over the white frosting for a pretty effect.…Read More
Dressed Up Corn Bread Stuffing
Every time that my grandmother fixed corn bread dressing, she added chopped red apples with the peel still on. They really "dressed it up."—Honey J., Starkville, Mississippi.Read More
Dressed-Up Cupcakes
Looking for a quick way to dress up cupcakes? Try this layering idea from Sherry Tschritter. "Prepare both chocolate cake batter and white cake batter from store-bought mixes," instructs the…Read More
Dressing Up Cooked Beets
Ellen S. of Commerce Towns, Michigan dresses up sliced cooked beets by drizzling a bit of bottled sweet-and-sour sauce over them before serving.Read More
Dressing Up Salad
My husband and I eat a lot of salads, so I try to come up with quick, easy ideas for dressing them up. Instead of adding croutons, I sprinkle our salads with stuffing mix for some extra crunch. We…Read More
Dry Lemonade Mix
Keep dry lemonade mix on hand to enhance the flavor of apple, rhubarb or other fruit pies. It also helps perk up iced tea and even frosting. It's less expensive and quicker than using fresh lemon.…Read More
Dust Cake Pans with Cocoa
When a recipe calls for dusting the pan with flour and the batter is chocolate, I "flour" with baking cocoa instead. The cocoa enhances the chocolate flavor and eliminates the white flour dust!…Read More
Easy Cherry Brownies
"For a delightful change, I mix a can of cherry pie filling into my brownie batter," conveys Myrna A. of Idalia, Colorado.Read More
Easy Raspberry Iced Tea
"I stir 1/4 cup of raspberry juice into each tall glass of iced tea," reports Faye B. of Alexandria, Virginia. "We love that refreshing beverage."Read More
Eggs Italian-Style
"I had some extra Italian bread crumbs that I added to scrambled eggs one morning," relates Carolyn Ragno of Irvington, New Jersey. "They were zesty, and I didn't have to use salt and pepper."Read More
Eggscellent Meat Loaf
"Before baking meat loaf, I make a deep depression lengthwise down the center with a spoon," reports Ruth T. of Senecaville, Ohio. "In it, I lay peeled hard-cooked eggs end to end, cover them…Read More
Enhance Flavor of Instant Potatoes
To make instant mashed potatoes pass for "from scratch," use more milk than water, more butter than the directions call for and a pinch of sugar, instructs Charles D. of Annandale, Virginia.Read More
Enhancing the Flavor of Blueberry Pie
To enhance the flavor of blueberry pie, Anne J. sprinkles the berries in the pie shell with a tiny bit of white vinegar. "It gives ordinary berries wonderful zest," remarks this Toms River, New…Read More
Extra Boost for Spaghetti Sauce
"Spaghetti sauce gets a boost when I add grated lemon peel," says Christina S. of Charlotte, North Carolina.
Consider adding fresh vegetables like green pepper or zucchini to your spaghetti…Read More
Extra Cheesy Potatoes
Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. "I stir some shredded cheddar into the mixture before baking," she pens. "When the potatoes are tender, I…Read More
Extra Flavor for Ham Loaf
Field editor Geraldine G. of Mt. Pleasant, Michigan mixes a bit of rosemary into her ham loaf for extra flavor.Read More
Extra Richness for Pudding Pie
"When I make a chocolate pie using a pudding mix, I give it extra richness by mixing in a handful of chocolate chips," offers Garnetta P., Colonial Heights, Virginia.Read More
Extra-Delicious Turkey Gravy
"For extra-rich and delicious turkey gravy, I stir sour cream into the turkey drippings," remarks Maija N. of Sonoma, California.Read More
Extra-Special Eggs
"Everyone in my family loves my grandmother's deviled eggs. To the usual mayonnaise, mustard and egg yolk filling, she adds 2 to 3 teaspoons of crumbled bacon and 2 to 3 teaspoons of peanut…Read More
Extract More Cake Flavors
"In the 1940s, my mother and aunt baked wedding cakes and used a trick to make those cakes, plus sugar cookies and frostings, more tasty," recalls Drusilla L. of Cambridge, Illinois. "They stirred…Read More
Fancy Twist for Bread Pudding
Ordinary bread pudding becomes a distinctive treat when Joyce W. of Houston, Texas uses angel food cake instead of bread, and substitutes dried cranberries for raisins.Read More
Favorite Chili Sauce
In our family, chili sauce doesn't last long. We use it in meat loaf, on sandwiches and even with eggs. —Pat Wattie, Stoney Creek, OntarioRead More
Favorite Flavor
Rosemary Best of Pittsfield, Massachusetts says, "I add ground cloves to a variety of dishes, including chili, cookies, eggs and chocolate or spice cake. I also mix it with cinnamon and sugar to…Read More
Flavor Boost for Instant Rice
"Everyone loves it when I make instant rice with a can of beef consomme instead of water," says Marsha G. of Cass City, Michigan. "Since you use equal amounts of liquid and rice, I simply use the…Read More
Flavor Twist for Chocolate Chip Cookies
"All the kids in my neighborhood love the taste of my chocolate chip cookies," says Donna F. of Contoocook, New Hampshire. "I simply substitute almond extract for the vanilla."Read More
Flavor Twist for Peas
"I cook peas in the juice from a can of pineapple along with margarine and onion powder," reveals Bonnie B. of Sylva, North Carolina. "Before serving, I stir in the pineapple chunks."Read More
Flavor Twist for Pudding
Sprinkle fruit-flavored gelatin powder over vanilla pudding to give it a pretty look and additional flavor. —Arlene W., Weslaco, TexasRead More
Flavor Twist for Sloppy Joes
"Give your sloppy joes a sweet-and-sour twist by adding a can of crushed pineapple, juice and all," informs Lana C. of Bend, Oregon. "It's really good on onion rolls."Read More
Flavored Whipped Cream
"To give that little something extra to fresh whipped cream, I add 2 or 3 drops of almond extract along with the vanilla flavoring," explains Jan B. from Chisholm, Minnesota.Read More
Flavorful Baked Beans
"For my baked beans, I use a can of pork and beans, brown sugar, ketchup and onions," writes Ethel Fleenor of Hamilton, Ohio. "Then I add a heaping tablespoon of sweet pickle relish for a…Read More
Flavorful Roasted Turkey
"When I roast a turkey, I put a whole apple in the neck and body cavities, along with onions, celery hearts and carrots," says Kathy Hadley of Cicero, New York. "The apple adds lots of moisture…Read More
For Crispier French Toast
When I want crispy French toast, I add a touch of cornstarch to the egg mixture. —Ada D., Franklin, OhioRead More
For Dark, Savory Gravy
Remembers Susan G. of Lake Hiawatha, New Jersey, "My dad was a great cook. His secret to dark savory gravy was coffee. He poured a cup of brewed coffee around a roast or turkey as he was putting…Read More
For Sharp Lasagna
"I replace a quarter of the mozzarella cheese in my lasagna recipe with shredded sharp cheddar," informs Tracy L. of Cincinnati, Ohio. "It greatly heightens the flavor."Read More
For the Best Peach Cobbler
"For the best peach cobbler, drizzle 2 tablespoons of honey over the pan before putting it in the oven," suggests Desoree T. of Beaumont, California.Read More
French Toast Twist
"Give your French toast a different taste," recommends Karen Miller of Hampton, Virginia. "Instead of adding all milk to the eggs, use flavored liquid coffee creamer and just a touch of milk. The…Read More
Fresh-Tasting Pasta Combination
From Allendale, Michigan, Nancy P. writes, "I often serve pasta prepared with fresh vegetables and chopped garlic, both of which have been sauteed in olive oil. For delightful taste and color, I…Read More
Fruity Sauce
I like to add sliced bananas to cooled rhubarb sauce. The bananas do not turn brown, and the sauce will keep for a few days in the refrigerator. —Donna T., Roaring Spring,…Read More
Fruity Zucchini Bread
"I perk up my zucchini bread with grated orange peel, chopped dates and maraschino cherries. Now I call it my Something Special Zucchini Bread," Jackie Larson writes from North Branch,…Read More
Full-Flavored French Toast
Says Jill H. of Wakeman, Ohio, "I mix melted vanilla ice cream and a dash of nutmeg and cinnamon with the eggs for the very best French toast."Read More
Fun Sugar Cookies
"For a fun presentation, press refrigerated sugar cookie dough onto a pizza pan or square baking pan," says Marcia Mullinix of Fairfield, Ohio. "Top with any combination of chocolate or…Read More
Garden-Fresh Green Beans
I let my imagination be my guide when I cook garden-fresh green beans. I steam the beans in a small amount of water with a little salt and sugar. After draining the beans, I stir in butter and…Read More
Garlic Cream of Mushroom Soup
"To give homemade flavor to a can of cream of mushroom soup, simply stir in 1/4 teaspoon of garlic powder," explains Stephen Dowe of Brooklyn, New York.Read More
Gelatin Gets Something Extra
Instructs Jena C. of St. Louis, Missouri, "Mix a 3-ounce box of flavored gelatin with 1 cup boiling water as directed. Instead of cold water, add one 15- or 16-ounce jar of applesauce and chill…Read More
Get Kids to Eat Oatmeal
"Kids don't always care for oatmeal but love chocolate," points out Edwina W. of Basking Ridge, New Jersey. "Add instant hot chocolate mix to each bowl, and you'll get asked for seconds!"Read More
Get More Butterscotch Flavor
To bring out the flavor of butterscotch pie filling or pudding, Betty B. from Desert Hot Springs, California, stirs in a couple drops of cider vinegar.Read More
Getting Kids to Eat Liver
"When my kids were growing up, they didn't like liver, but they loved my meat loaf," recalls Patsye Y. of Ovid, New York. "They didn't know that I added ground cooked liver to my meat loaf. When I…Read More
Getting Moist Zucchini Bread
Relates Pat D. of Fort Fairfield, Maine, "Several tablespoons of strawberry freezer jam make my zucchini bread moist and delicious."Read More
Getting My Family to Eat Veggies
"My family is hard to please when it comes to cooked vegetables," comments Kris C. of Medford, Wisconsin. "So I drain a can of French-style green beans, then heat them with sliced fresh mushrooms…Read More
Getting Softer Oatmeal Cookies
"If you don't like 'jaw-breaking' oatmeal drop cookies, add a few mashed very ripe bananas to your recipe," advises Don A. of Medford, Oregon. "With this simple addition, the cookies come out soft…Read More
Give Ham Candied Flavor
Alfred S. Jr. of Fergus Falls, Minnesota recommends dabbing a few teaspoons of maple syrup onto ham slices when they're almost done frying. "Turn the slices several times so the syrup glazes the…Read More
Give Potato Salad a Bit of Zip
To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated Parmesan cheese and a few drops of hot pepper sauce.Read More
Give Scrambled Eggs Italian Flair
"Being Italian, I use olive oil and garlic in almost everything," reports Adria P. of Castaic, California. "Scrambled eggs are unbeatable with a dash of garlic powder and cooked in olive oil."Read More
Gobbled Up Sprouts
Conveys Ruth C. of Glendale Heights, Illinois, "I shake steamed brussels sprouts in a mixture of 3/4 cup flour, 1/4 cup grated Parmesan cheese and pepper to taste. Then I dunk them in beaten egg,…Read More
Great Canned Gravy
"To make canned chicken and turkey gravy taste more like homemade, mix in a sprinkling of poultry seasoning," advises Mrs. Ralph K. of Muncy, Pennsylvania.Read More
Great Change for Tossed Salad
"When asked to bring a salad for a dinner, I topped lettuce greens with chopped carrot, celery and apple plus raisins and sliced almonds," recalls Ruth J. of Everson, Pennsylvania. "It was so…Read More
Great Flavor Idea for Apple Pie
"Substitute 1/3 cup brown sugar plus 1/2 teaspoon of ground ginger for 1/3 cup granulated sugar to your favorite apple pie recipe," suggests L. Trimble of Sonoma, California. "We love these…Read More
Great Grapefruit
"One day when we were out of sugar, I poured a bit of maple syrup over a grapefruit half," remembers Sarah M. of Lehighton, Pennsylvania. "It immediately sweetened every section right to the…Read More
Great Green Beans
"Along with minced onion, I add a bouillon cube and a little brown sugar to every can of green beans I prepare," notes Joan Gocking of Morgantown, West Virginia. "My husband gobbles them up!"Read More
Great Grilled Cheese
"For extra flavor, I add mayonnaise and mustard to grilled cheese sandwiches," relates Kay Durr of Salem, Oregon.Read More
Great Mocha Flavor
Use cold coffee instead of water when making chocolate cake for a rich mocha flavor, recommends Velma K. of Chicago, Illinois.Read More
Great Use for Zucchini
A bit of shredded zucchini added to a boxed brownie mix makes extra moist and tasty brownies, suggests Kathy W. of Gansevoort, New York.Read More
Green Bean Chili
I make a delicious alternative to traditional chili by substituting green beans for kidney beans. It's especially popular with folks who like the taste of chili but don't care for kidney beans.…Read More
Green Bean Salsa Side Dish
"I enjoy a Mediterranean green bean side dish prepared with olive oil, onion and tomato sauce," notes Martha Blonde from Lansing, Michigan. "To achieve similar results more quickly, I prepare a…Read More
Grilled Asparagus
Grill fresh asparagus for a tasty side dish…or add to any chilled salad or hearty soup. You'll love the slightly smoky flavor! —Katie Zirbes, Silver Lake, MinnesotaRead More
Grilled Cheese
Instead of buttering the outside of the bread, I spread it with mayonnaise when I make grilled cheese sandwiches. Be sure to use regular mayonnaise because the low-fat and fat-free varieties will…Read More
Half-and-Half Bread Pudding
Says Mary S. from Otley, Iowa, "To please everyone in our family when I make bread pudding, I put sugar, cinnamon and raisins on one half and chocolate chips and miniature marshmallows on the…Read More
Ham Macaroni and Cheese
"I prepare boxed macaroni and cheese according to package directions," says Susan Graham of Clearfield, Pennsylvania. "When it's done, I stir in a small can of chunky ham to make an effortless…Read More
Ham Salad Sweetener
"When I make ham salad, I throw a few chunks of pineapple in the food processor along with the other ingredients. It adds a hint of sweetness," remarks Lois B., Indianola, Iowa.Read More
Hearty Baked Potato
Beverly Deen turns a baked potato into a hearty meal that's economical, too. "While baking a potato in the oven, I pop a small inexpensive beef or chicken potpie alongside," notes the New Castle,…Read More
Hearty Chicken Noodle Soup
"While fixing an envelope of chicken noodle soup, I added about 1-1/2 cups of frozen peas and carrots as well as a can of vegetable soup," pens Pauline Leavitt of Breadalbane, New Brunswick. "This…Read More
Heavenly Ham
"A butcher once told me to add ginger ale to my ham, then make gravy with the drippings," offers Joyce Grady of New Port Richey, Florida. "I've made it that way ever since. I also add cloves and…Read More
Hidden Chicken Livers
Elaine T. of Palmetto, Florida reports, "My daughter married into an Italian family. She learned to add a couple sauteed and grated chicken livers to all her Italian entrees. You don't taste the…Read More
Hiding Veggies in Meat Loaf
If picky eaters in your family don't like chunks of onion or green pepper in meat loaf, put those ingredients in the blender and blend before adding to the ground beef. Your meat loaf will be…Read More
Hint for Gelatin
"My secret to a great gelatin salad is to substitute canned fruit juices for water," reports Laura M. of Kerrville, Texas. For example, she uses apricot nectar and the reserved juice from mandarin…Read More
Homemade Graham Cracker Crust
"I've found a way to give a homemade graham cracker crust a hint of spice," notes Dawn Lowenstein of Hatboro, Pennsylvania. "I simply mix 1/4 teaspoon ground cinnamon into the granulated…Read More
Honey of a Burger
"My husband makes grilled hamburgers special by adding a few tablespoons of honey to the ground beef mixture. It really perks them up," writes Amy Pennington of Blacksburg, Virginia.Read More
How I Get My Family to Eat Tuna Casserole
To get her family to eat tuna casserole, Stephanie D. adds cubed cheddar cheese to the tuna mixture. "Then I top it with more cheese and bake until the top is golden," she writes from Toledo,…Read More
How I Jazz Up Chili & Bean Soup
Suggests Maxine S. of West Lafayette, Ohio, "Sprinkle some grated or shredded Parmesan cheese in your chili for a delicious twist. I also sprinkle a few drops of vinegar in my bean soup."Read More
Ice Cream Gelatin Salad
"I jazz up gelatin salads by replacing 1 cup cold water with 1 cup vanilla ice cream," writes Lisa Shoemaker of Middletown, Pennsylvania. "I also include sliced bananas, but almost any combination…Read More
Improved Spaghetti Sauce
"My spaghetti sauce is improved by mixing in a can of cream of mushroom soup plus chopped olives and mushrooms," reports Connie S. of New Plymouth, Idaho.Read More
Italian-Style Mac and Cheese
Charles Fritts of Hunt, Texas gives an Italian twist to boxed macaroni and cheese. "Cook the macaroni as directed, drain and add the contents of the cheese packet," he notes. "Then stir in one can…Read More
Italian-Style Tuna Salad
To give tuna macaroni salad zip, Pam H. of Cooperstown, New York pours on a splash of Italian dressing.Read More
Jazzing Up Tacos
"I jazz up tacos by including fried cubed potatoes with the browned ground beef," reports Michelle B. of Westminster, Maryland.Read More
Juicy Stuffing
"I know everyone has a different recipe for stuffing, but when I make it for the holidays, I always add at least 1/2 cup of apple juice," says field editor Merle Dyck of Elkford, British…Read More
Just Peachy
"Over the years, I've added a dash of almond extract to my peach pie filling," writes Carlene Goodeill of Chico, California. "Sprinkling a little granulated sugar and nutmeg on the top crust adds…Read More
Keep Peanut Butter Cookies Moist
"To keep peanut butter cookies moist, add 1/2 cup of sour cream to the recipe," instructs Phyllis M. of Victoria, Texas.Read More
Keeping Pork Chops Moist
To help keep pork chops moist while cooking, add a bit of ginger to the flour prior to breading. When I do this, I never have a dry chop. —Monica M., Willowick, OhioRead More
Kernels Add Crunch to Coleslaw
Says Sandy M. of Ellicott City, Maryland, "For a church youth group picnic, I added salted sunflower kernels to my coleslaw. The kids loved the combination, and I had no leftovers."Read More
Last-Minute Fix with Creamed Corn
"One day while preparing scalloped potatoes, I realized I didn't have enough milk," recalls Betty B. of Darlingford, Manitoba. "I used a can of cream-style corn instead. I layered the corn along…Read More
Leftover Coffee Cubes
Whenever there's leftover coffee in the pot, I freeze it in ice cube trays. Later, when I have a cup of coffee that's too hot, I add one of my frozen coffee cubes. It cools my drink without…Read More
Likable Liver
"Liver tastes so much better when I add a little brown sugar to the flour used to coat it before frying," notes Kathie H. of Wheatland, Wyoming. "It makes a huge difference."Read More
Lip-Smacking Lasagna
"Add a tablespoon of fennel seed to your lasagna sauce (2 tablespoons for a 13 x 9 dish)," suggests Bonnie Blunk of Grand Junction, Colorado. "You'll never make lasagna again without it."Read More
Liven Up Scrambled Eggs
If you're tired of plain scrambled eggs, try this "eggs-cellent" suggestion from Amanda F. of West Liberty, Kentucky. "To your beaten eggs, add diced fully cooked ham, pieces of American cheese…Read More
Low-Cost Soup Filler
"I add a can of chili with beans to homemade vegetable soup instead of shredded or ground beef," says Kay M. of Greenville, South Carolina. "It's a quick, inexpensive way to add spice (and…Read More
Mac 'n' Cheese Magic
"When I prepare a box of macaroni and cheese, I mix in 2 or 3 tablespoons of salsa with the powdered cheese. It not only adds flavor but makes the dish creamier, too," relates Ellna Vacho of Eagle…Read More
Mac 'n' Cheese Makeover
"My brother just had to have macaroni and cheese every day," recalls Elsie Evans, Terre Haute, Indiana. "My mother created a yummy new dish out of the leftovers by reheating them mixed with canned…Read More
Macaroni and Cheese with Squash
"After I prepare a box of macaroni and cheese, I stir in some pureed yellow squash," notes Angela Zwart of Maple Grove, Minnesota. "My family doesn't notice the addition, but I feel better about…Read More
Make it Maple
"I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all, I warm the syrup and drizzle it on ice cream or yogurt," offers Emily Packard of Essex Junction,…Read More
Make Pancakes Special
To make pancakes from a mix taste special, Peggy M. of Orland Park, Illinois beats in a bit of vanilla and cinnamon along with the eggs.Read More
Making a Roast Leg of Lamb
"When preparing roast leg of lamb, I rub the meat with ground ginger and some lemon juice," shares Georgia M. of Hudson, Florida. "This treatment takes away the strong lamb aroma and makes the…Read More
Making Chicken Crispy and Brown
Rub chicken skin with mayonnaise before baking to make it crispy and golden brown. —Iola E., McCook, NebraskaRead More
Making Great Gravy
Writes Elnora W. of Ontario, California, "Mother cooked in a restaurant and taught me to drop a spoonful of ketchup into beef gravy for richer flavor without a tomato taste."Read More
Making Mashed Potatoes
Instead of adding whole milk to mashed potatoes, reserve some of the water used to boil the potatoes and mix in powdered milk. This retains the nutrients (and potato flavor) in the water…and it's…Read More
Making Poultry Gravy
"I add chicken bouillon cubes to water and turkey drippings," reports Kathy A., Hewitt, Texas. "After I add the flour and the mixture starts to thicken, I stir in evaporated milk for a rich,…Read More
Making Southern-Style Chicken Salad
"When fixing a batch of my Southern-style cold chicken salad, I add a little poultry seasoning and sugar to the mayonnaise before mixing it with the cooked chicken and sliced celery," explains…Read More
Making Tuna Salad
"As a teen, I had a dear friend whose mother was a terrific cook," recalls Nancy W. of Van Nuys, California. "She mixed in a tablespoon or two of Worcestershire sauce to tuna salad along with the…Read More
Marinated Chicken
Add flavor by marinating uncooked chicken breasts overnight in bottled salad dressing. Or once the chicken has been cooked, spoon on some barbecue sauce, sprinkle on herbs, squeeze a little lemon…Read More
Marvelous Meat Loaf
"For my meat loaf, I add bulk Italian sausage to the hamburger and substitute seasoned bread crumbs for regular dry bread crumbs," says Lotte Washburn of Sebring, Florida. "It gives the meat a…Read More
Marvelous Meringue
"For the best lemon meringue pie ever, add a teaspoon of cinnamon to the sugar when making the meringue," suggests Sallie Nelson of Cascade, Wisconsin.Read More
Meat Loaf with Sauerkraut
"When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of sauerkraut and top with the rest of the meat mixture. Then I bake as usual. It tastes great!" says Margaret…Read More
Mellowing Rhubarb Sauce
To mellow her rhubarb sauce, Mary M. of Mountain View, Arkansas adds some chopped Granny Smith apple and a pinch of salt before cooking and sweetening.Read More
Memorable Meat Loaf
"Everyone who tries my meat loaf asks what's in it," pens Mel Terpstra of Didsbury, Alberta. "I always add about 1/2 teaspoon of ground nutmeg for each pound of hamburger. I also do this for…Read More
Meringue Magic
Making pie? For a high, firm meringue that's not weepy and cuts smoothly, I mix a couple teaspoons of apple jelly into my beaten egg white mixture. —Joan M., Geneseo, IllinoisRead More
Mint Brownies
"My mom taught me to add a few drops of mint extract to brownie mix. My husband enjoys the refreshing flavor," says Cindy Sleasman of Deerfield, Illinois.Read More
Mint Carrots
"My mother always added a scant teaspoon of crushed mint leaves to her carrots while cooking," recalls Linda McCarthy of Gansevoort, New York. "It was a great way to ensure we'd eat and enjoy our…Read More
Minty Brownie Topper
To easily give traditional brownies a delicious new twist, sprinkle a layer of mint chocolate chips over the brownies as soon as you have removed the pan from the oven. After the chips have…Read More
Mistake Now a Favorite
Gwynn E. of Knoxville, Tennessee shares, "My mother was making fried potato patties out of leftover mashed potatoes and accidentally stirred in pancake mix instead of flour. I've made mine that…Read More
Mocha Brownies
"To give your brownies a nice mocha flavor, stir some instant coffee granules into the batter," suggests Joan Clarke of Pawtucket, Rhode Island.Read More
Moist Salmon Cakes
When you're making salmon cakes, applesauce is a pleasant substitution for the egg. The cakes must be turned carefully, but they taste great and stay moist in the center. —Maggie G., Atlantic…Read More
Moister Meat Loaf
Advises Litchfield, Minnesota field editor Elaine S., "For moister meat loaf, add applesauce. Leftovers slice nicely for sandwiches."Read More
Moister Oatmeal Cookies
"I stir a small box of dry vanilla pudding mix into my oatmeal cookie dough," relates Nancy H. of Blue Eye, Missouri. "It makes the cookies moist and chewy."Read More
Molasses Flavors Green Beans
June E. of Benton, Kentucky adds molasses and sliced onion to her cooked green beans.Read More
More Flavorful Beef Stew
In Rockford, Illinois, Len K. suggests this tip: "For a flavorful beef stew, add a diced dill pickle and a tablespoon of pickle juice 15-20 minutes before serving. This also works with vegetable…Read More
More Nutritious Gelatin Salad
Relates Donna C. of Olympia, Washington, "When I make a 3-ounce package of gelatin, I add 6 ounces of yogurt and 1 cup orange juice instead of the cold water. It's a nutritious and refreshing…Read More
More Nutritious Meat Loaf
For additional nutritional value, Marguerite Z. of Chestnut Hill, Massachusetts uses both bread crumbs and wheat germ as a filler in her meat loaf and meatballs.Read More
More Nutritious Scalloped Potatoes
Writes Lori M. from her Sheboygan, Wisconsin kitchen, "I add grated carrot and shredded cabbage to my scalloped potatoes for extra nutrition. Even my kids love these potatoes."Read More
More Robust Chili
In St. Joe, Arkansas, Ralph R. adds robust flavor to his chili by soaking the dried beans in leftover coffee instead of water.Read More
More Tender Lamb
Helen A. of Walden, Vermont suggests pouring a cup of black coffee over a lamb roast or lamb for stew before cooking. "The aroma is delightful and I think it helps tenderize the meat."Read More
Mouth-Watering Maple
"I make pumpkin, squash or carrot pies special by adding a teaspoon or so of maple flavoring. I also add it to whipped topping and baked apples," notes Eleanore Rhoades of Wooster, Ohio. "I always…Read More
Mouth-Watering Meat Loaf
Relates John C. of Benton Harbor, Michigan, "My wife makes great meat loaf by mixing cheddar cheese with the meat and topping it with hickory-flavored barbecue sauce."Read More
My Addition to Baked Beans
Marjorie D. of Portland, Maine folds in a peeled and sliced apple to give her baked beans rich autumn flavor.Read More
My Best Beef Roast
"I normally add bay leaf to my beef roast, but one day when I was out, I sprinkled on pickling spice instead," recalls Ruth T. of Port Edwards, Wisconsin. "The roast had a wonderful aroma, tasted…Read More
My Best Pie Crust
Reveals Heidi H. of Basalt, Colorado, "My husband never liked pie crust until he tried my mother's. She adds a little sugar…and now I do, too."Read More
My Best Scalloped Potatoes
"To make the best scalloped potatoes, I always sprinkle canned chopped green chilies between the layers of potatoes, cheese and sauce," informs Kathleen M. of Lemoore, California. "What a…Read More
My Chicken Salad Secret
To make chicken salad, Mary H. of Harrisburg, Pennsylvania dices boneless skinless chicken breasts that she's grilled over mesquite wood chips. "Then I add chopped cucumber and celery seed to the…Read More
My Chili's Secret Ingredient
"When making chili, simmer a few cinnamon sticks along with the other ingredients and remove them before serving," instructs Pat Y. of Lantana, Florida. "It gives the soup authentic flavor and…Read More
My Chocolate Cake Substitution
"My favorite chocolate cake recipe calls for 1 cup of boiling water, but I mix in raspberry-flavored brewed coffee instead," says Marion V. of Riegelsville, Pennsylvania. "It provides a subtle,…Read More
My Corn Chowder Disappears
Contributes field editor Heidi H. of Steuben, Maine, "You'll never want to serve plain corn chowder again once you taste a batch enhanced with the simple addition of chopped cooked ham steak or…Read More
My Delicious Mashed Potatoes
"My Irish husband and I believe the best mashed potatoes start by boiling peeled cubed potatoes with a bit of salt, chopped onion and thyme," asserts Marie N. of Wilmington, North Carolina.Read More
My Favorite Apple Pie
Beverly O. of Alpena, Michigan still thinks her mother makes the best apple pie. "Her secret is to use half light brown sugar and half white sugar instead of all white sugar mixed with the apples…Read More
My Grandma's Secret to Chicken Soup
"My grandmother's chicken soup had terrific flavor, but when I made my own batch, it just didn't taste the same," admits Sharron S. of Sewickley, Pennsylvania. "Grandma told me her secret is a…Read More
My Mashed Sweet Potatoes
I've always added grated orange peel to my mashed sweet potatoes. To save time and mess, I now just cut a 2- to 3-inch strip of orange peel and add it to the boiling potatoes. Later, I mash the…Read More
My Mom's Rich Hot Cocoa
"For rich hot cocoa like Mom used to make, I stir in a few drops of vanilla and some instant coffee creamer," states Theresa H. of Eureka, Missouri.Read More
My Muffin Secret
"To my muffin batter, I fold in pieces of tart apple that have been coated with brown sugar," informs Beth Z. of Harlingen, Texas.Read More
My Own Technique for Quiche
Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. "Before filling the shell, I lightly brush the inside with a honey mustard," she says. "It makes each…Read More
My Stuffed Pepper Addition
Says Linda B. of Griffin, Georgia, "When making stuffed peppers, meat loaf or any dish with ground beef, I stir some brown sugar into the meat mixture. It brings out a delightful yet subtle flavor…Read More
My Surprise Lasagna Ingredient
When Jennifer P. makes lasagna in her Abilene, Texas kitchen, she stirs a can of jellied cranberry sauce into the tomato sauce. "It gives an extra spark that has folks coming back for seconds,"…Read More
New Banana Bread Flavor
"My banana bread recipe calls for three ripe bananas," says Hilary B. of Las Vegas, Nevada. "One day I had only two, so I added a chopped peeled apple. The result was moist and delicious."Read More
Nifty Noodles
"Whenever I have lasagna noodles left in the box, I use them in homemade soup," writes Sandy Juehring of Chetek, Wisconsin. "I break them into small pieces since they will expand while…Read More
No More Boring Canned Peas
Reports Jeannie H. of Kettering, Ohio, "Canned peas used to be boring until I started making them with a bit of sugar, some butter and oregano."Read More
Nutmeg Flavors Rhubarb
Sprinkle nutmeg over the filling when making a rhubarb pie for a delightful dessert, suggests Dorothy B. of Knoxville, Iowa.Read More
Nutmeg Makes the Grade
Shares field editor Evelyn G. of Kasilof, Alaska, "Instead of cinnamon in blueberry muffins, I use nutmeg."Read More
Nutritious Tacos
"I wanted my grandchildren to eat broccoli, so when I made tacos, I substituted steamed broccoli for the lettuce," says June D. of Manchester, Tennessee. "Amazingly, they liked the tacos much…Read More
Oatmeal and Raisins
"For a delightful wholesome breakfast, I top a bowl of cooked oatmeal with golden raisins and chopped walnuts," reveals Alice P. of Greenwich, Ohio.Read More
Oatmeal Cookie Addition
Writes Rita K. from Friendswood, Texas, "I like to substitute pumpkin pie spice or apple pie spice for cinnamon in my oatmeal cookies. The cookies taste extra-special, and the house smells…Read More
Outstanding Oatmeal Cookies
"Adding an overripe banana to your oatmeal cookie batter will make the cookies less dry," suggests EmRose Clement of Joliet, Illinois.Read More
Pan-Frying Chops or Chicken
When pan-frying pork chops or chicken, I use undiluted cream soup as gravy. After removing the meat and draining the skillet, I cook the soup and enough water to make it the consistency we like.…Read More
Pancake Mix Like Homemade
Kathleen S., Narvon, Pennsylvania, gives homemade taste to pancakes from a mix. She simply adds one of the following to the batter: ground cinnamon, ginger or nutmeg, orange extract or chocolate…Read More
Pancakes with a Cider Twist
"One day my family wanted pancakes, but we were out of milk. So I used apple cider instead," recalls Mary Jo J. of Holt, Michigan. "The pancakes turned out extra light with a wonderful apple…Read More
Parmesan Cheese Flavors Meat Loaf
Informs Betty J. of Monroe, Louisiana, "I always shake a tablespoon or two of grated Parmesan cheese into my meat loaf mixture. It tastes wonderful and wins raves."Read More
Peanut Butter Banana Bread
In Crown, Pennsylvania, Barbara K. considers a spoonful of peanut butter the secret ingredient in her banana bread.Read More
Peanut Butter BLTs
"We like to put peanut butter on the bread before spreading on mayonnaise when we make bacon, lettuce and tomato sandwiches," relates Shaaron Whitman of Payne, Ohio. "It gives them a different but…Read More
Peanut Butter Chocolate Pudding
"My family loves the combination of chocolate and peanut butter," remarks Pat S. from Webster, New York. "So when I make cook-and-serve chocolate pudding, I stir in extra chunky peanut butter…Read More
Peanut Butter Cocoa
"For a different flavor, I like to dissolve a dab of creamy peanut butter in my mug of hot cocoa," says Rachel Yoder from Blanch, North Carolina.Read More
Peanut Butter Pancakes
"In place of butter or margarine, I spread peanut butter on pancakes and top them with maple syrup," writes Monica Hunter of Kansas City, Missouri. "Kids love this treat."Read More
Pecan Delight
"Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup corn syrup and 3/4 cup maple syrup," says Marsha Hiebert of Kitchener, Ontario. "It adds a wonderful…Read More
Pepped Up Mac 'n' Cheese
"I add peeled tomatoes that have been drained and cut up, chopped onion and garlic powder to my macaroni and cheese, just like my grandmother does," reveals Debbie M. of Pasadena, Maryland. "Just…Read More
Pepper Perk Up
Hot peppers perk up flavors in Frances Sanders' kitchen. "I like adding sliced jalapenos to canned chili," she writes from Rock Island, Illinois.Read More
Pepperoni Adds Zing to Sauce
Comments Andrea Z. of Maroa, Illinois, "I give my spaghetti sauce some zing by adding slices of pepperoni. It's a quick and tasty addition."Read More
Perfect Addition to Pickled Beets
"Every time I enter my pickled beets at the county fair, I place," shares Debbi P. of Vintondale, Pennsylvania. "A pinch of allspice makes the difference."Read More
Perfect Pairing for Peas
"Peas are perfect mixed with Parmesan cheese and chopped onion sauteed in butter," says Diane S. of Spring Hill, Florida.Read More
Perfect Soda Pancakes
"Instead of using milk when you're making pancakes from scratch or a mix, substitute club soda," suggests Betty Kassteen, Morris Plains, New Jersey. "You'll be amazed at how light and fluffy they…Read More
Perk Up Canned Cherries
"When baking a pie using canned cherries, I stirred in a couple teaspoons of unsweetened cherry soft drink mix to perk up the color and flavor," notes Lela J. of Peoria, Illinois.Read More
Perked Up Applesauce
"Last year's batch of homemade applesauce looked blah, so I added cranberry juice concentrate to give it a rosy color and a sweet-tart flavor," reveals Ruth S. of Wernersville, Pennsylvania. "My…Read More
Perked Up Chicken Fingers
"Since we're always on the go, our favorite quick meal is chicken fingers," relates Colleen T. of Bayonne, New Jersey. "I perk them up with lemon pepper."Read More
Perked Up Chicken Rice Soup
"Since winters here are damp and cold, I make chicken rice soup," remarks Marilyn W. of Sparks, Maryland. "For a change, I add a package of long grain and wild rice mix. The aroma and flavor perk…Read More
Perked Up Coleslaw
To perk up her coleslaw, Nellie S. of Royal City, Washington includes chopped celery, green pepper, apple, banana, pineapple and black walnuts.Read More
Perked Up Stuffing
From Knoxville, Tennessee, Lisa O. writes that she perks up her stuffing by mixing in a can of cream of celery soup before baking.Read More
Perked Up Turkey Barley Soup
To perk up her husband's favorite turkey and barley soup, Jean D. of Chehalis, Washington substitutes lemon pepper for black pepper and adds some lemon juice just before serving.Read More
Perked-Up Mac and Cheese
"I prepare a box of macaroni and cheese and dress it up with a can of tuna, peas, dried onion and pepper to taste," notes Jeannette C. from Dracut, Massachusetts.Read More
Perked-Up Pancakes
"I add a pinch of pumpkin pie spice to my pancakes," notes Connie Peck Pfaffinger of Plano, Texas. "My kids love them, and now my husband and I do, too!"Read More
Perked-Up Pot Roast
"Using a sharp knife, I cut small slits in a pot roast and insert slivers of garlic cloves into each one. The garlic not only seasons the beef but gives the vegetables and broth for gravy a…Read More
Perked-Up Pound Cake
"Sour Cream Pound Cake is one of my favorite cake recipes," writes Colleen Rogers of Charlotte, North Carolina. "I add 1/8 teaspoon of ground mace with the dry ingredients, and it really sparks…Read More
Perked-Up Pumpkin Pie
"I replace half of the vanilla extract in my pumpkin pie or pumpkin cheesecake recipe with orange extract. It gives the dessert a unique flavor," says Nancy Zimmerman of Cape May Court House, New…Read More
Perky Potato Salad
"A dash of garlic powder gives mayonnaise-based potato salad a wonderful pick-me-up," notes Stephanie Smith from Wetumpka, Alabama.Read More
Pie Crust with Whole Wheat
From Rockland, Maine, Diana D. writes, "Once while making a crust for a blueberry pie, I ran out of all-purpose flour and had to add 1/4 cup of whole wheat flour. The crust turned out perfectly…Read More
Pie Gets Caramel Apple Flavor
"For an apple pie with a mouth-watering caramel apple taste, drizzle maple syrup over the apples before putting on the top crust," advises field editor Darlene M. of Sublimity, Oregon.Read More
Pineapple Applesauce
In Palmyra, Pennsylvania, Sharon M. mixes crushed pineapple with applesauce for a quick refreshing salad. "It's a good combination," she assures.Read More
Pineapple to Tuna Casserole
"I add a small can of drained pineapple tidbits to my tuna casserole," says Mary T. of Tigard, Oregon. "It gives the popular dish a refreshing tang that we enjoy."Read More
Pineapple's a Plus
"I add some crushed pineapple to any recipe calling for rhubarb, usually substituting a cup of pineapple for a cup of diced rhubarb," notes Mrs. John Moore of Conover, Ohio. "My family will eat…Read More
Pizza Sauce Meat Loaf Topping
"My family digs right into meat loaf made with canned pizza sauce stirred in and spread on top before baking," mentions Marilyn D. of Taylor, Michigan.Read More
Pizza-Style Omelet
"I spruce up omelets with chopped pepperoni and shredded mozzarella cheese so my children will eat them…and it works!" writes Stephanie Roach from Louisville, Kentucky.Read More
Pleasing Pancakes
"To make pancakes from a mix super-special, I add a little ground cinnamon and vanilla to each batch before cooking. It makes Sunday breakfast a real treat," writes Beth Woodard of Jamestown,…Read More
Pleasing Peanut Butter Cookies
"In my rush to make peanut butter cookies, I accidentally added maple flavoring instead of vanilla," admits Betty Ann Laakso of Orr, Minnesota. "The result was wonderful maple-flavored peanut…Read More
Pleasing Pie
"My blueberry pie is always a big hit," Alyce Smith writes from Toledo, Ohio. "I cut down the sugar and add black raspberry jelly. No seasoning is needed."Read More
Pleasing Pizzelles
"At Christmastime each year, I make pizzelles (Italian cookies prepared with a pizzelle iron, similar to a waffle iron). I add some almond paste to the recipe to make them extra special," says…Read More
Pleasing Pork Chops
"When I make pork chops, I brown the meat and add 1 cup of orange juice," describes J. Caterbone of Lancaster, Pennsylvania. "To this, I add onion and red and green pepper strips and let the…Read More
Pleasing Pumpkin Pie
"When making pumpkin pie, I replace half of the evaporated milk called for in the recipe with commercial eggnog," says Sam Groom of Fort Collins, Colorado. "You'll like the difference."Read More
Pork Chops Get Special Treatment
Informs Ann M. of Lynchburg, Virginia, "Folks will go 'hog-wild' over your baked pork chops when you dip them in bottled French dressing before coating them with crumbs or flour."Read More
Potato Salad Pizzazz
"I add 2 teaspoons of sweet pickle relish and 1 teaspoon of hot taco sauce to the mayonnaise mixture for my potato salad," relates Evelyn Huminik of Sayre, Pennsylvania. "That little zip always…Read More
Pudding Perfection
"To make banana pudding extra tasty, I add a half cup of sour cream to the instant pudding mix after it's been mixed," says Sue Smith of Red Bush, Kentucky.Read More
Put Squash to Good Use
Do you have an abundance of squash at the end of the season? I substituted grated squash for carrots in our favorite carrot cake recipe. My family loved it and could not tell the difference.…Read More
Quick & Crunchy Dessert
"To make a terrific dessert, pour a thin layer of GrapeNuts cereal into dessert bowls and slowly add your favorite prepared pudding," recommends Diana D. of Rockland, Maine. "In 2 hours, the…Read More
Quick & Fruity Side Dish
"For a deliciously different side dish, I stir a can of peach pie filling into 2 pounds of cooked sliced carrots," reports Gladys G. from Pittsburgh, Pennsylvania.Read More
Quick Fix for Carrots
Mary S. of West Hills, California finds that simply cooking a pound of diagonally sliced carrots with a can of ginger ale provides delicious flavor.Read More
Quick Fix for Tuna Salad
From her Edgartown, Massachusetts kitchen, Diane A. writes, "I reduce the fishy flavor of tuna salad by sprinkling a bit of red wine vinegar on the tuna before stirring in the mayonnaise."Read More
Quick Kabobs
We use a grill basket over the open fire to cook kabobs with slices of hot dog, ham, mushrooms and pineapple. Then we slide them off into a bun and top with warm cheese sauce. —Renee S.,…Read More
Quick Rice Side Dish
From Portland, Oregon, Calli M. reports, "Plain rice picks up nice seasoning by adding soy sauce, Parmesan cheese and a sprinkling of sesame seeds. I mix up this side dish often."Read More
Raisins in Green Salads?
"A friend brought us a meal that included a green salad with raisins in it," recalls Carol K. of Sioux Center, Iowa. "We liked it so much that now I always sprinkle raisins on my tossed…Read More
Ramen Noodles Add Crunch
Evelyn Tracy of Marble, Minnesota relies on inexpensive ramen noodles to add quick crunch to her green salads. "In a skillet, I brown the crushed noodles in a small amount of butter," she relates.…Read More
Ranch Burgers
For burgers with extra pizzazz, combine 2 pounds of ground beef with an envelope of ranch salad dressing mix. Form the seasoned meat into patties before grilling them. —Carolyn Zimmerman,…Read More
Ranch Chicken
Aileen DeHamer of Cedar, Iowa gives ranch flavor to chicken drumsticks in no time. "Empty an envelope of ranch salad dressing mix and an 8-1/2-ounce box of corn bread/muffin mix into a plastic…Read More
Ranch Dressing Is Key Ingredient
Sherry H. admits to spoiling her family by preparing mashed potatoes using ranch dressing instead of milk. "They're so good," says this Essexville, Michigan reader.Read More
Raspberry Brownies
"Growing tired of the ordinary taste my packaged brownie mix provided, I decided to use half of the water called for on the box and make up the difference with raspberry syrup," explains…Read More
Raspberry Cherry Pie
"When I make cherry pie, I include 1/2 cup of raspberries. It sure tastes great," says Beth Geslison of Spanish Fork, Utah.Read More
Reducing Venison's Wild Flavor
Judy D. of Timberville, Virginia cuts the wild flavor of venison by sprinkling on a tad of apple pie spice and black pepper. "Venison cooked this way in my slow cooker tastes just like beef," Judy…Read More
Refried Chili
Adding a can of refried beans to your chili is a great way to get more protein in your diet, plus the beans make a great thickener. —Vienna Williamson, Neodesha, KansasRead More
Replace Parsley for Sage in Stuffing
Says field editor Maudie R. of Millersburg, Ohio, "I add a generous amount of parsley instead of sage to my stuffing. It tastes very good seasoned that way."Read More
Restaurant-Style Pancakes
"After trying delicious pancakes in a local restaurant, I determined what made them so good was a hint of maple," recalls Barbara N. from Bangor, Maine. "So now I add a dash of maple syrup to my…Read More
Richer-Tasting Tacos
Relates Catherine M., Tulsa, Oklahoma, "After browning the ground beef, I stir in taco seasoning mix but substitute tomato juice for the water. This makes richer-tasting tacos."Read More
Ripe Olives Are Flavor Twist
"My chili tastes best when I stir in a drained can of pitted ripe olives," informs John H. of Mauston, Wisconsin. "When I make this entree for guests, they ask for the recipe."Read More
Roasting Poultry or Pork
Whether roasting poultry or pork, John R. of Ripon, Wisconsin pours 1/4 cup of white vinegar and 1/4 cup of brown sugar, along with salt, pepper and paprika, over the meat. "It gives the meat…Read More
Rolling Cutout Cookies
When rolling out dough for cutout cookies, I sprinkle my work surface with confectioners' sugar instead of flour. It keeps the dough from getting too stiff and gives the cookies a sweeter flavor.…Read More
Salad Supreme
"For a special dinner salad, I top the usual tossed salad ingredients with a handful of trail mix (nuts, seeds and dried fruit). My husband loves it," says Caryl Harrer of Lafayette, Indiana.Read More
Saucy Macaroni Salad
"For extra moisture and added flavor, I pour some bottled barbecue sauce into my macaroni salad," notes Dorothy Brown of Lodi, California.Read More
Saucy Meat Loaf
"If your favorite meat loaf recipe calls for ketchup or tomato sauce, try substituting spaghetti sauce," suggests Margie Samek of Monroeville, Pennsylvania. "You'll be pleasantly surprised."Read More
Saucy Salsa
"I like to make garden-fresh salsa in the summer," writes Mary Kay M. from Lorain, Ohio. "Along with the jalapenos, onions and tomatoes, I add a couple tablespoons of bottled barbecue sauce.…Read More
Saucy Soup
"I love spicy foods, so I add 1/2 cup of salsa to canned tomato soup made with milk. It's a quick fix and a nice change from plain tomato soup," suggests Julie Wentworth of Montesano,…Read More
Sauerkraut Tidbit
A little brown sugar cuts some of the tartness in Nancy C.'s sauerkraut, confirms this Statesville, North Carolina reader.Read More
Savory Soup
"To add body and flavor to vegetable soup, I peel, cube, cook and mash a sweet potato and add it to the soup stock," explains Floyd Else of Bellevue, Washington.Read More
Savory Spaghetti Sauce
"I add one or two pork neck bones to my simmering spaghetti sauce when I drop in my meatballs," remarks Joyce P. from Wellsville, Ohio. "The neck bones give the sauce marvelous flavor."Read More
Seasonal Cereal
"My sister and I like to add about 1/2 cup cooked pumpkin to Cream of Wheat, then top with a little cinnamon-sugar," offers Sarah Rockey of Rochelle, Texas.Read More
Seasoned Bread
"I get rave reviews for this simple idea," reports Pamela Reed, Rancho Cordova, California. "When preparing any white or egg bread in my bread machine, I add 2 teaspoons of Mrs. Dash salt-free…Read More
Seasoned Fresh Carrots
"When I cook fresh carrots, I season them with pickling spices," pens Barbara Hayes from Scottsdale, Arizona. "I fill a tea ball with the spices and place it in the water while cooking the…Read More
Seasoned Green Beans
"When I prepare green beans, I add dried minced onion and oregano," offers Ruth Hold of Crossville, Illinois. "My father-in-law wouldn't eat green beans until he tried these."Read More
Seasoned Meat Loaf
Advises Edith N. of Galesburg, Illinois, "To make meat loaf taste extra special, add 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves for every pound of ground beef."Read More
Seasoned Salad
"I add a handful of fresh cilantro with the lettuce and spinach when I make tossed salad. Cilantro's bold taste stands out against the milder greens," relates Beth Walker of Round Rock, Texas.Read More
Seasoning for Steamed Veggies
From Nokomis, Florida, Betty H. says, "We particularly enjoy Greek or Italian seasoning sprinkled on steamed broccoli and cauliflower along with margarine and lemon juice."Read More
Secret Chili Ingredient
For a nice thick pot of chili, Kara K. of Kalamazoo, Michigan mixes in a can of refried beans. "No one seems to notice my 'secret', but they sure enjoy the extra hearty chili," she conveys.Read More
Secret Ingredient for Delicious Green Beans
Want to put some zip into an ordinary can of green beans? Try adding a few shakes of seasoning salt and a couple drops of liquid smoke. They taste great. —Wendy T. Mason City, IowaRead More
Secret Spaghetti Sauce Ingredient
Says Diane W. of Morgan Hill, California, "My family enjoys my tangy spaghetti sauce. My secret ingredient is ground mustard."Read More
Secret to Robust Chicken Soup
"A dear friend shared with me the secret to robust chicken soup," relates Penny F., from Ferndale, Maryland. "Scrub a sweet potato well, then drop the whole potato with the skin into your broth…Read More
Secret Vegetable Soup Ingredient
In Cuyahoga Falls, Ohio, Bonnie P. considers chopped celery leaves her secret ingredient in vegetable soup. "They tone down the acidity of the tomatoes and infuse their own great flavor," she…Read More
Sensational Stuffed Peppers
"For a nice twist when I prepare stuffed peppers, I drop a rib or two of chopped celery into the tomato soup with the peppers," informs Bernice B. of Little Chute, Wisconsin.Read More
Shepherd's Pie
Making a shepherd's pie? Instead of fussing with mashed potatoes, combine a can of cream of celery soup with milk and frozen hash browns, then layer that mixture on top of the meat and vegetables.…Read More
Simple Coleslaw Substitution
"For a really delicious coleslaw, substitute your favorite bottled French dressing for the traditional dressing," recommends Sue L. of Eagan, Minnesota. "Even folks who don't like coleslaw like…Read More
Simple Glaze for Poultry
"To make an excellent glaze for chicken, turkey or pork, I combine a half cup of whatever jelly or jam I have on hand with a tablespoon of Dijon mustard," shares Isabel K. of Longville, Minnesota.…Read More
Simply Good Sloppy Joes
"I make sloppy joes as usual, then add a can of corned beef to the mixture," writes June North of Howell, Michigan. "It's easy and flavorful."Read More
Sirloin and Sausage in Spaghetti
"For extra-special spaghetti sauce, I use a pound of ground sirloin and a pound of bulk sweet Italian sausage," comments Joyce W. from Lafayette, Louisiana. "They're an excellent combination."Read More
Slightly Spicy Beef Stew
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."Read More
Slow Cooker Split Pea Soup
"I like to make split pea soup in my slow cooker," says Alice Komic of Warren, Michigan. "The last time I prepared it, I emptied an envelope of onion soup mix into the soup. It was delicious!"Read More
Snappy Fruit Salad
"To ordinary fruit salad (cut-up apples, oranges, bananas, grapes), I sprinkle in powdered lemonade mix to taste," details Merilee Nevins of Lawton, Oklahoma. "It adds a sweet tang to the…Read More
Snappy Soup
"To give my homemade bean and pea soups a nice flavor boost, I add fresh cabbage," writes Barbara McNamara from Forked River, New Jersey.Read More
Snow Peas Replace Peppers
"My husband cannot tolerate green peppers, so I use fresh snow peas from my garden in any dish that calls for green pepper," says Ginny Barkman of Chase, British Columbia. "I use them in omelets,…Read More
Soda Sweetens Beets
Says Peggy S. of Chicago, Illinois, "My four kids didn't like beets until I started boiling them in lemon-lime soda. It takes away any bitterness and adds a refreshing sweetness."Read More
Souper Gravy
"Instead of flour, I mix a can of cream of mushroom soup with pan drippings and a little water when I make gravy for veal or pork roast," offers Carole Gillespie of Stony Mountain, Manitoba. "I…Read More
Sour Cream Substitution
When a recipe calls for sour cream and onions, I use prepared French onion dip instead. It makes the dish very rich. —Brenda H., Quincy, IllinoisRead More
Southern Fried Chicken
Relates Barbara C. of Whitehouse, Texas, "I soak chicken pieces for almost an hour in milk with marjoram sprinkled in when making my Southern fried chicken. It's delicious."Read More
Southwestern Tuna Salad
Create an appealing tuna salad by layering lettuce leaves, tuna, black beans, corn and ranch dressing. Repeat the layers and top with your favorite salsa and a sprinkling of cheddar cheese.Read More
Sparkling Sugar Cookies
Here's an easy way to add sparkle to sugar cookies: As they come from the oven, brush lightly with corn syrup and sprinkle with your favorite flavor of gelatin right from the box. —Florence P.,…Read More
Special Add-In for Zucchini Bread
"When I bake a loaf of zucchini bread, I substitute shredded carrots for a small portion of the zucchini," explains Debra J. of Lewiston, Maine. "I first made it this way when I didn't have enough…Read More
Special Addition for Potato Salad
Conveys Carolyn S of Windsor Heights, Iowa, "I mix a tad of prepared horseradish sauce with the mayonnaise I use to dress my potato salad."Read More
Special Additions to Mashed Potatoes
When making mashed potatoes, Helen B. of Northridge, California uses a bit of sour cream instead of butter, then mixes in chopped and sauteed mushrooms and onions. "They are scrumptious!" Helen…Read More
Special Carrot Cake
My grandma makes the best carrot cake. Instead of peeling and grating the carrots, she uses jars of baby food carrots (the third-stage carrots designed for older babies, which have chunkier carrot…Read More
Special Cereal Treats
From McDonough, Georgia, Leila R. submits, "I add halved gumdrops to my crisp rice cereal bars. It makes them even more fun and chewy."Read More
Special Eggs
"When making deviled eggs for a family get-together, I realized I didn't have any mustard, so I spiced them up with a little ground cumin. Everybody enjoyed them," says Lois Busick of Bradenton,…Read More
Special Filling for Apple Pie
Apple pie is extra special when you add chopped walnuts and ground cinnamon to the apple filling, assures Eta H. of Erie, Pennsylvania.Read More
Special Ice Cream Sundaes
"For special ice cream sundaes, I blend 1/4 teaspoon each of ground cloves and ground cinnamon into a 12-ounce jar of hot fudge topping," notes Sharon M. of Lockport, New York.Read More
Special Ingredient for Buttered Carrots
Shares field editor Ronald L. of Branford, Connecticut, "When preparing buttered carrots, I like to stir in a pinch of celery seed. It makes this vegetable side dish a lot more exciting."Read More
Special Ingredient for Cereal Bar Treats
Assures Nancy H. of Prospect Park, New Jersey, "I give my crispy cereal treats a pleasing flavor by adding 1 tablespoon of cinnamon for 10 ounces of marshmallows. My husband never liked them…Read More
Special Lasagna Substitution
Debbie W. writes from her Nampa, Idaho kitchen, "In lasagna recipes that call for ground beef, I use ground Italian sausage instead. Guests prefer mine to the lasagna served in many Italian…Read More
Special Meat Sauce
"Try grating some carrots into the meat sauce for spaghetti or lasagna," suggests Sherry Tschritter of Didsbury, Alberta. "It adds color and just the right amount of sweetness without sugar."Read More
Special Seasoning for Turkey
"I add about 1 teaspoon of fennel seed to 1 pound of ground turkey as I brown it," reveals Carolyn A. of Golden Valley, Minnesota. "It makes the turkey taste like sausage, which is great in…Read More
Special Spiced Red Cabbage
"Family and friends have always enjoyed my spiced red cabbage," informs Catherine S. of St. Petersburg, Florida. "I cook a stick of cinnamon along with the other ingredients and remove it before…Read More
Special Spinach Dish
In Greenville, South Carolina, Jackie C. makes spinach special with just a dash of oregano before cooking.Read More
Speedy Tomato Soup
After browning 1/2 pound of ground beef in a Dutch oven, Wilma Wood turns it into a speedy soup. She adds two cans of tomato soup, diluted with milk, and 1 cup of cooked macaroni. "I also like to…Read More
Spice Up Your Lentil Soup
Reports Myriam P. of Sandwich, New Hampshire, "I spice up my lentil soup by substituting salsa for half of the tomatoes."Read More
Spiced Up French Toast
Faustina F. of Buhl, Idaho recommends pumpkin pie spice in place of nutmeg or cinnamon in French toast or pancake batter.Read More
Spiced Up Navy Bean Soup
Sarah H. of Muncie, Indiana relates, "My mother spices up navy bean soup with a couple whole cloves, which she removes just before serving. People notice the special taste but can't identify the…Read More
Spiced Up Tomato Soup
Spicing up your tomato soup is a snap, according to Paula P. of Rocky Point, New York. She says, "One damp day, I served my sweetheart a bowl of tomato soup with a bit of Worcestershire sauce and…Read More
Spiced-Up Spuds
"When I make mashed potatoes, I put in a pinch or two of ground nutmeg. It tastes great in instant and homemade mashed potatoes," confirms Kelly Lissolo of Bangkok, Thailand.Read More
Spicy Scramble
"I like to add a dash of cinnamon to scrambled eggs. It gives them a nut-like flavor," notes Alma Hicks of El Sobrante, California.Read More
Spicy Tuna Salad
Instead of adding diced pickles or sweet pickle relish to your tuna salad, spice up the mixture with diced jalapenos and chopped green onions.Read More
Spicy Turkey Salad
I'm always looking for ways to use up leftovers. When I had about 1-1/2 cups each of leftover turkey and cooked rice, I came up with this salad. I combined the turkey and rice with 1/2 cup each of…Read More
Sprinkle Pie Crust with Nutmeg
"I think the crusts of apple and pumpkin pies are even better when I sprinkle nutmeg over the pastry dough," informs Lorrie A., Cardwell, Montana.Read More
Stay-Put Taco Filling
To make a great taco filling that won't fall out of the shells, add 1/3 cup of quick-cooking oats to each pound of ground beef as you brown it. Season as usual. —Ruth C., Birnamwood, WisconsinRead More
Stewed Pork Chops
Sylvia S. of Salisbury, Maryland writes, "After pan-frying pork chops, I pour a can of stewed tomatoes over them and place provolone cheese on top. Then I place the chops in the oven until the…Read More
Stuffed Pepper Substitutes
For a quick substitute for rice in stuffed peppers or cabbage rolls, try leftover cooked barley or whole kernel corn. Adding a tablespoon or two of quick-cooking oats will help keep the dishes…Read More
Stuffed Pepper Substitution
While Susan M. was making stuffed peppers one day, she discovered she didn't have any tomato sauce for the filling. "I used a can of sloppy joe mix instead, and the seasonings made the stuffed…Read More
Stuffed Peppers Get Raves
"I add sausage to the ground beef and rice mixture for my stuffed peppers," explains Virginia E. of Sagle, Idaho. "I stir in a small can of sauerkraut, then stuff the peppers. I top the filled…Read More
Stuffed Peppers Have Secret Ingredient
Sauerkraut is the secret ingredient in the ground beef mixture Joyce R. of St. Petersburg, Florida uses for tangy stuffed peppers. "I had them prepared this way at a lunch counter in Indiana 30…Read More
Substituting Dried Apricots
Instructs Dolores N. of Fort Bragg, California, "Fold chopped dried apricots into your zucchini bread batter instead of raisins."Read More
Sugary Coffee Cake
A great way to sweeten any coffee cake is to dust some confectioners' sugar on top. A little bit goes a long way. —Gladys Guba, Utica, New YorkRead More
Summer Squash Breakfast Bake
I often make a summer squash bake for brunch. I add some chopped peppers for variety and extra color and to spark the flavor of the zucchini and crookneck squash. Try jalapeno, sweet red or green…Read More
Super Morning Cereal
For years, Wini L.'s family in Julian, California has made oatmeal using cran-raspberry juice instead of water. "We love this super morning cereal," Wini remarks.Read More
Super Side Dishes
"To greatly enhance my baked beans, I lay a strip of bacon and two bay leaves on top of the beans while they bake," relates Shannan H. of Charlotte, North Carolina.Read More
Super Soups
"To make a delicious, hearty meal out of canned tomato or vegetable soup, I dilute the concentrate with V8 vegetable juice instead of water," explains Esther T. of Portales, New Mexico. "Then I…Read More
Super Spareribs
"When I bake spareribs, I add apricot preserves and a little honey to my favorite barbecue sauce and brush over the meat," says Geri Lesch, New Port Richey, Florida. "It's tangy and delicious!"Read More
Super Stuffing
"When I make stuffing from a mix, I substitute canned apricot nectar for about half of the liquid called for," says Rebecca Horvath of Indian Trail, North Carolina. "It gives the stuffing a…Read More
Sure-Fire Roast Beef
Following an old family recipe, Cindi B. of Lynden, Washington ensures a tasty beef roast by sprinkling on a bit of Worcestershire sauce, some chopped onion and a bay leaf.Read More
Surprising Use for Nutmeg
Linda H. of San Diego, California gives her meat loaf comforting flavor by adding 1/4 teaspoon ground nutmeg per pound of ground beef.Read More
Sweet Dough
Vaunda Box of American Fork, Utah relates, "I used to work in the kitchen of a school cafeteria, and my supervisor taught me to add just a little vanilla to sweet roll dough. It adds interest to…Read More
Sweet Gravy
"To make great gravy, stir in a small amount of sugar," says Sondra D. of Collinsville, Oklahoma. "It makes it more robust, not sweet."Read More
Sweet on Beans
"When making calico beans, I add a can of crushed pineapple with the juice. It makes the dish delicious!" pens Adeline Nelson of Spring Lake Park, Minnesota.Read More
Sweet on Eggs
"I like to add vanilla to scrambled eggs (about a teaspoon for six eggs). It's a nice change from regular scrambled eggs," Larissa McHugh relates from Longmont, Colorado.Read More
Sweet on Oatmeal
"I've found that adding 1/2 teaspoon of cherry extract to my oatmeal before cooking gives it the sweetness I crave without adding sugar. It's been a lifesaver!" relates Cinnamon Stuckey of Sierra…Read More
Sweet Red Pepper Was a Surprise
While making cheesy cauliflower soup, Cheryl V. discovered a sweet red pepper in her fridge that had to be used. "I chopped it and added it to the soup," relates the Grand Haven, Michigan reader.…Read More
Sweet Sauce
"I add brown sugar to homemade spaghetti sauce," says Beth Allard of Belmont, New Hampshire. "I use about 1/3 cup for every quart of tomatoes. The sugar cuts the acidity of the tomatoes."Read More
Sweeten Up Your Chili
"A bit of brown sugar really rounds out the flavor of my chili," remarks Marie C. of Mt. Vernon, Illinois.Read More
Sweetened Carrots
"My mother-in-law taught me to sweeten 2 to 3 pounds of carrots by boiling them with three whole cloves and a bit of salt," submits Barbara S. of Warren, Michigan. "I've passed this secret to my…Read More
Sweetened Pie Crust
Peg B. of Pine Plains, New York admits to adding a bit of confectioners' sugar to her pastry for pie crust. "My kids would always leave the edge of the crust, but now they gobble it up," she…Read More
Sweetened Sauerkraut
"People say my sauerkraut tastes so good," notes Debbi Barate of Dilltown, Pennsylvania. "To a package of prepared kraut, I add a diced sweet onion that's been browned in butter and one to two…Read More
Sweetened Spaghetti Sauce
To an 8-quart pot of spaghetti sauce, Alice L. of Fort Lauderdale, Florida adds a 12-ounce can of frozen apple juice concentrate. "It makes the sauce a little sweeter and takes away any acid…Read More
Sweetening Whipped Cream
Sweeten whipped cream with confectioners' sugar instead of granulated sugar. It will stay fluffy and hold up a lot longer. —Joan D., Portal, North DakotaRead More
Tangy Salad
"I forgot to bring lemon juice with me on a Girl Scout outing for making a fresh fruit salad for supper," writes Sharon Lewis of Orangeville, Illinois. "I stirred a few tablespoons of frozen…Read More
Tart Apple Pie
"I typically pour a bit of lemon juice onto my apple pie filling since it keeps the apples whiter and we like a tart pie," explains Jeanne C. of Putnam Station, New York. "One day I was out of…Read More
Tastier Mac 'n' Cheese
"I add cooked crumbled bacon to my macaroni and cheese for a great new taste," says Eleanor K. of Pomona, California.Read More
Tasty Add-In for Sloppy Joes
"I add a can of chicken gumbo soup to my sloppy joes," reports Sandy S. of Hayward, Wisconsin. "It gives them a special tangy flavor just like the ones I enjoyed at the fair years ago."Read More
Tasty Toffee Bits
"When I didn't have pecans to add to my chocolate chip cookie dough, I added a cup of toffee bits instead," informs Brenda S. of Hampstead, North Carolina. "The cookies were so rich and buttery…Read More
Tasty Topper for Beans
"For a tasty topping on everyday baked beans, I sprinkle finely crushed gingersnaps over the top after the beans are heated through," relates Renee Z. of Tacoma, Washington.Read More
Tasty Tuna
"Sometimes I add coleslaw to a can of tuna fish," writes Carol R. of New Britain, Connecticut. "My mom used to do this to stretch the tuna, but I love its crunchy texture."Read More
Tasty Tuna Salad
For a tasty twist, add chopped black olives and a dash of lemon-pepper seasoning to tuna salad.Read More
Tasty Twist for Lettuce Salad
Informs Emily S. of Detroit, Michigan, "I saute green peppers and onions in olive oil until crisp-tender and then toss them with a lettuce salad and shredded cheddar cheese. The hot and cold…Read More
Tempting Turkey Stuffing
"When making the stuffing for the holiday bird, I stir in a can of cream of mushroom soup as the liquid," reveals Chris T. of Portland, Oregon. "I always get compliments on that side dish."Read More
Tender and Zippy Pot Roast Addition
When cooking pot roast, Ann F. of Lyndonville, Vermont covers the top with a thin layer of horseradish. "It tenderizes and gives the meat zip plus makes wonderful gravy," she assures.Read More
Tender Turkey
"I always spread a generous amount of mayonnaise on my turkey before putting it in the oven," writes Pamela Campbell of North Easton, Massachusetts. "The mayonnaise is absorbed during cooking,…Read More
Terrific Rice Krispies Treats
"For colorful and more flavorful Rice Krispies treats, I add 2 or 3 teaspoons of cherry or strawberry gelatin powder to the marshmallow mixture before adding the cereal," says Brenda Sheets of…Read More
Terrific Tastes for Iced Tea
Writes Carolyn O. of Sturgeon Bay, Wisconsin, "To make my iced tea very popular, I simply stir a few drops of lemon and orange extracts into every batch."Read More
Terrific Tuna Dish
"To tame the fishy taste of canned tuna, I add a bit of sugar before stirring in the mayonnaise and other ingredients for tuna salad," shares Shirley R. of Ft. Collins, Colorado.Read More
Terrific Tuna Salad
"I like to jazz up tuna salad by adding shredded cheddar cheese to the mix. It thickens the mixture so it doesn't squeeze out of the sandwich," relates Deanne Bagley of Bath, New York. "Sometimes…Read More
Thickening Baked Beans
Says Vicky P., Kerrville, Texas, "To make baked beans with a thick sauce, combine a few teaspoons of quick-cooking tapioca with the beans before baking."Read More
Tip for Sensational Squash
"My secret is a little tarragon on yellow summer squash," reveals Nellie M. of Elyria, Ohio. "I wouldn't cook squash without adding a few shakes of it."Read More
Tip for Tender Meatballs
From her Seminole, Florida kitchen, Joan R. reveals, "Years ago, Mother shared her secret for delicious meatballs. Instead of frying, drop the meatballs into chicken broth and boil for about 15…Read More
To Get Tender Chicken Breasts
"The way I get very tender, juicy boneless chicken breasts is to marinate them in orange juice overnight before cooking," reveals Melissa H. of Santa Barbara, California.Read More
Tortilla Wedges
To serve tortillas with your chili, cut flour tortillas into eight wedges. Place wedges pointed end up against the edge of the bowl and fill bowl with chili. —Genelle Wolf, Mora,…Read More
Trick for Homemade Cherry Pie
When I make a homemade cherry pie, I mix a small package of cherry gelatin into the filling. I think it gives the pie better flavor and a rich, appetizing color that brings people back for a…Read More
Trick for Homemade Pizza
"To make mouth-watering homemade pizza, saute vegetables (pepper strips, onions, mushrooms, etc.) in butter with garlic and herbs before putting them on the pizza," suggests Patricia F. of…Read More
Trick for Sugar-Coated Cookies
My family enjoys several cookie recipes that call for coating the treats with confectioners' sugar. To save time and eliminate the mess, I place the sugar in a resealable plastic bag, add the…Read More
Trick to Homemade Canned Pears
Advises Dorothy C. of Junction City, Oregon, "For outstanding home-canned pears, place two washed unpeeled orange slices in the bottom of each jar before adding the pears. Process as usual.…Read More
Try Adding Yogurt
Suggests Larraine D. from Wynantskill, New York, "Stir your favorite flavor of yogurt into whipped topping for a special taste on cakes, fruit and gelatin. Strawberry yogurt combined with whipped…Read More
Use for Pickle Juice
I save the leftover juice from my homemade bread-and-butter pickles. Then when I make tuna or macaroni salad, I pour a little of the juice into the mayonnaise mixture. My family and friends love…Read More
Use Hot Pepper Seeds in Chili
For spicy hot chili, try leaving the seeds in the hot peppers. —Lori Wiese, Pembina, North DakotaRead More
Using Crab Boil Spices
"I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad," remarks Beth H. of Boulder, Colorado. "They…Read More
Vanilla Oatmeal
"Add a few drops of vanilla to oatmeal," relates Christine Arter of Crestline, Ohio. "It perks up the flavor. Your children might even ask for seconds!"Read More
Vanilla Pudding Cake
From Butte, Montana, Cindy Shehee shares an easy way to dress up a box of super-moist cake mix. "I prepare the batter as directed, then stir in a small package of instant vanilla pudding mix," she…Read More
Varied Apple Crisp
I like to vary my apple crisp sometimes by baking it in a pie crust or on a pizza crust and then drizzling the top with frosting. —Gayl Walerius, Marshall, MinnesotaRead More
Vegetable Stuffing
"To enhance the moisture of stuffing made from a mix, saute equal amounts of chopped celery, diced onion and sliced mushrooms in olive oil," suggests Teresa Ince from St. Charles, Missouri. "Add…Read More
Ways to Use Green Tomatoes
From her Overland, Missouri home, Linda B. writes, "At the end of the growing season, we always have a lot of green tomatoes left. Last year, we shredded some and I used them in place of zucchini…Read More
Well-Seasoned Sandwich
"I like to use French or sourdough bread for toasted cheese sandwiches," field editor Deb Darr, Falls City, Oregon, writes. "But recently I made garlic bread and used it for the sandwiches. The…Read More
Well-Seasoned Scramble
"I stir the leftover contents of salad dressing packets into eggs and cook up surprisingly delicious scrambled eggs," explains Nancy Arango from Santa Clara, California.Read More
What I Add to Beef Barley Soup
"I add a tablespoon or two of vinegar to a batch of my beef barley soup," reveals Joy B. of Cincinnati, Ohio. "It gives the flavor a little zing."Read More
What I Add to Beef Veggie Soup
Reports Sharon F. of Mt. Joy, Pennsylvania, "I add a can of cream-style corn and some V8 juice to my beef vegetable soup. They give the broth a wonderful taste."Read More
What I Add to Carrots
Theresa D. writes from Hudson, New Hampshire, "When boiling carrots, I also add a chopped apple or pear and a bit of brown sugar. Kids love these carrots."Read More
What I Add to Chicken Salad
"Sprinkle your chicken salad with a little cinnamon to make it really special," writes Myrtle S. of Franklin, North Carolina. "I learned this trick from a small local restaurant."Read More
What I Add to Corn Bread
Field editor Sherry B. likes to grind a green pepper and stir it into her corn bread batter before baking. "It gives it a delicious fresh taste," she writes from her Winnsboro, Louisiana…Read More
What I Add to Fried Potatoes
"When frying potatoes, I sprinkle on 1/2 teaspoon or so of sugar and some chopped onion," relates Rosemary L. of Cincinnati, Iowa. "They have wonderful old-fashioned flavor."Read More
What I Add to Fruit Waldorf Salads
In her fruit and Waldorf salads, Alice K. adds a bit of whipped topping to the mayonnaise. "This fluffy dressing goes well with a sweeter salad," Alice writes from her Torrance, California…Read More
What I Add to Fudge
"When I make fudge," says Audrey B. of Brownsburg, Indiana, "I put in a couple tablespoons of quick-cooking oats as soon as I take it off the stove. It helps balance the sweetness and gives it a…Read More
What I Add to Grilled Cheese
"To make an ordinary grilled cheese sandwich special, I include green pepper rings and a slice of tomato before grilling," says Marjorie F. of Reynoldsburg, Ohio.Read More
What I Add to Ham Salad
"I make a delicious ham salad by mixing in 1 teaspoon of orange juice per tablespoon of mayonnaise," remarks Ruth S. of Manheim, Pennsylvania.Read More
What I Add to Homemade Soups
"Everyone raves over my homemade soups, stews and chowders," says Floy M. of Anacortes, Washington. "I add fresh lime juice to give the flavor spark."Read More
What I Add to Mashed Potatoes
When making mashed potatoes, Rejane M. of Alexandria, Virginia boils a clove of garlic with the potatoes, then mashes it in along with a sprinkle of nutmeg and white pepper.Read More
What I Add to My Ham Salad
Offers Kathy L. of Spiceland, Indiana, "Years ago, Mother taught me to mix in a spoonful of peanut butter when fixing ham salad. It's delicious."Read More
What I Add to Peach Pie
Comments Marie G. of Sebastopol, California, "When I make a peach pie, I squeeze half of a freshly cut orange over the filling. Eating a piece of this pie makes me feel like I'm standing in an…Read More
What I Add to Potato Salad
Sue L. of Green Bay, Wisconsin makes a creamy-tasting potato salad by adding a bit of milk and sugar to the mayonnaise dressing. "This salad is so good that my family even requests it in winter,"…Read More
What I Add to Scalloped Potatoes
Nadine H. of Fontana, California gets lots of recipe requests when she serves her scalloped potatoes enhanced with dried minced onion and canned sliced mushrooms. From Manahawkin, New Jersey,…Read More
What I Add to Shepherd's Pie
Tanya S. of Stoney Creek, Ontario remarks how much her family and friends enjoy her shepherd's pie when she stirs sour cream and paprika into the beef mixture before baking.Read More
What I Add to Split Pea Soup
Advises Judy S. of Dearborn, Michigan, "Stir in a small amount of cider vinegar to your bowl of split pea soup for a wonderfully different taste."Read More
What I Add to Sweet Potatoes
Baked sweet potatoes are so delicious and refreshing topped with butter and a few tablespoons of crushed pineapple, assures Robert H. of Boonville, Missouri.Read More
What I Add to Tuna Casserole
When Rosalie L. is preparing tuna casserole in her St. Ann, Missouri kitchen, she adds some sour cream to the standard tuna, noodles and cream of mushroom soup.Read More
What I Add to Tuna Salad
When Nancy I. of Newburyport, Massachusetts stirs up a batch of tuna salad, she shakes in lemon-pepper seasoning and a dash of garlic powder.Read More
What I Add to Turkey Soup
Turkey soup picks up sweetness without sugar and a nice golden color when Genice V. of Milwaukie, Oregon stirs in a grated raw beet.Read More
What I Add to Waffle Batter
From her Leominster, Massachusetts kitchen, Alisha S. writes, "I use orange juice for the liquid in my homemade waffle batter. Our two young daughters just love the sweet citrus flavor it gives…Read More
What I Add When Cooking Pasta
Shares Judy N. of Hawley, Minnesota, "My grandma used to add some sugar to the salted water when boiling macaroni or spaghetti. I still do this, and the pasta has much better flavor."Read More
What's in My Beef Stroganoff
"Beef Stroganoff made with round steak or ground beef is extra tasty when I season it with a teaspoon or two of dill weed," notes Jeriann H., Springville, Utah.Read More
What's in My Mashed Potatoes
"When I fix mashed potatoes, I boil the potatoes in water along with a bouillon cube and chopped onions and garlic," explains Cathy C. of Pacifica, California. "Then I drain the liquid and mash…Read More
What's in My Pie Crust
Writes Ted M. of Anchorage, Alaska, "My wife loves my pies and always remarks on the crusts. My secret is a tablespoon or so of sesame seeds. They give the crust a great nutty taste."Read More
When I Coat Fish Fillets
"I coat my baked and deep-fried fish fillets with mashed potato flakes instead of bread crumbs," remarks Sandra C. of Kenosha, Wisconsin. "The key to a thick, crispy coating is to put the flakes…Read More
When I Cook Pasta
"When I cook pasta for a salad, I include celery leaves in the water for excellent flavor," reports Marjorie P. of Delavan, Wisconsin.Read More
When I Make Sauerkraut
"Toward the end of simmering my sauerkraut, I grate one small peeled potato and stir it in," says Dolores B. of Connellsville, Pennsylvania.Read More
Yogurt Crisp
Try topping plain yogurt with leftover apple or pear crisp for a tasty and nutritious breakfast or brunch snack. —Anna Victoria Reich, Albuquerque, New MexicoRead More
Yummy Addition to Oatmeal Cookies
"Oatmeal cookies are extra special when I make them using chocolate-covered raisins instead of plain raisins," says field editor Clarice S. of Sun City, Arizona.Read More
Yummy Peanut Butter Cookies
Says Elizabeth J. of Olney, Texas, "For yummy peanut butter cookies, I stir 1/4 cup baking cocoa and a dusting of cinnamon into the batter."Read More
Yummy Potato Salad
"I add crumbled cooked bacon and stuffed olives to my favorite potato salad," says Karla H. of Lenox, Massachusetts. "It's oh, so good."Read More
Zesty Fruit Salad
"To give my creamy fruit salad a zesty taste, I pour some coleslaw dressing into the whipping cream as I whip it," says Roberta Morgan of Yakima, Washington. "Add just enough to satisfy your taste…Read More
Zesty Pasta
"When I make pasta, I replace the spaghetti sauce with mild salsa. I made cheese manicotti covered with salsa for a friend's housewarming party and received compliments," writes Margharita Fransis…Read More
Zippier Spaghetti Noodles
Shares Anna Marie A. of DeTour Village, Michigan, "When I cook spaghetti, I toss the drained noodles in a bowl with Italian salad dressing. This keeps the noodles from sticking and zips up the…Read More
Zippy Applesauce
"When I serve applesauce with pork for a meal with guests, I add a touch of prepared horseradish. It lends a grown-up touch," shares Carol Donarski of Seminole, Florida.Read More
Zippy Carrots
"When I prepare baby carrots, I saute them in butter and add a jar of homemade jalapeno jelly. Once the jelly melts, the carrots have a tasty instant glaze," relates Karolyn Goss from Dallas,…Read More
Zippy Lemonade
"For a great kick, I add a small dash of cayenne pepper to my lemonade," says Roxanna May of Colfax, Wisconsin.Read More
Zippy Mac and Cheese
"I give macaroni and cheese a boost by adding canned chopped green chilies or a can of drained tomatoes with green chilies. It hits the spot," says Bettie Black of Albuquerque, New Mexico.Read More