Author: Bon Appétit Test Kitchen
These pinwheels are good for breakfast, brunch or a midday snack. I served them at a morning wedding reception and received many compliments. My grown children also like to take them to work for a quick...
Author: Taste of Home
A dear friend shared this recipe one year when we both had an abundance of cauliflower from our gardens. My husband and I enjoy this so much that I make it for breakfast, lunch and dinner! -Tracy Watson,...
Author: Taste of Home
You don't need to fuss with a crust when you fix this hearty breakfast bake that makes the most of leftover rice. "It's pretty, tasty and always get raves," writes Betty Archibald of Boise, Idaho.
Author: Taste of Home
Olives and zesty chilies add dash to the rich flavor of a pie shared by Beverly Gottfried of Candler, North Carolina. With no crust, it's easy to prepare.
Author: Taste of Home
These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers...
Author: Taste of Home
Tall Pines is the name of our farm, and my husband, Chuck, and I love it here. I think fresh breakfast sausage tastes much better than the frozen variety, so I developed this recipe. It's great with scrambled...
Author: Taste of Home
I teach Sunday school to adult women. Once a year I invite them to my home for a special brunch. Of all the food I've served to them over the past 6 years, this recipe stands out as the favorite.
Author: Taste of Home
It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!
Author: Taste of Home
The ingredients may sound unusual, but this breakfast bake is delicious! Sausage, sweet peaches and pancake mix come together for a complete meal in one. -Judith Bowden, Sanford, North Carolina
Author: Taste of Home
Refrigerated crescent roll dough makes this ham, egg and cheese pocket recipe a snap to prepare. —Taste of Home Test Kitchen
Author: Taste of Home
Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entree from Nancy Granaman. "This egg and vegetable pie always gets thumbs-up approval from my sons and husband," says...
Author: Taste of Home
This is our favorite special-occasion breakfast. I usually double the recipe and freeze leftovers for a quick midweek morning meal. -Virginia Mae Folsom, Agincourt, Ontario
Author: Taste of Home
What a sweet way to start your morning! It's perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast...
Author: Taste of Home
My husband and I raise ducks, so I create recipes using lots of eggs. He especially likes this breakfast casserole with veggies grown in his garden. -Nancy Zimmerman, Cape May Court House, New Jersey
Author: Taste of Home
White wine turns this egg dish into a sophisticated brunch specialty. "While staying with friends one weekend, we enjoyed the most wonderful eggs," says Phyllis Behringer of Defiance, Ohio. "I created...
Author: Taste of Home
"I never liked oatmeal until I jazzed it up with fruit and nuts," reports Jenni Oyler from Poughkeepsie, New York. "Wheat germ adds a great flavor and a nice nutritional boost."
Author: Taste of Home
I use the cold-weather staple apple cider-plus apples and more cinnamon-to turn plain cinnamon rolls into monkey bread. My boys love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
Author: Taste of Home
Author: Hilary Shevlin Karmilowicz
Quick to fix and most ingredients are on hand. While at an RV get together, I was asked to bring a dip, this is what I came up with. Hope you enjoy, everyone else did!
Author: BakinBaby
Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. -Agnes Ward, Stratford, Ontario
Author: Taste of Home
I love using my cast-iron skillet to create this meatless, family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra...
Author: Taste of Home
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
I've made this sweet berry bruschetta recipe by toasting the bread on a grill at cookouts, but any way I serve it, I never have any leftovers. The bruschetta is sweet instead of savory as is often expected,...
Author: Taste of Home
We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon,...
Author: Taste of Home
Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. -Sarah Vasques, Milford, New Hampshire
Author: Taste of Home
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to...
Author: Taste of Home
This is one of my mother's best recipes! I'm sure your family will be delighted with it, too. Serve it as a dessert or a very special breakfast treat. -Jerri Gradert, Lincoln, Nebraska
Author: Taste of Home
"Paired with a tossed salad and fresh fruit for dessert, this simple egg dish becomes a tasty meal," shares Marian Wright of Enon, Ohio.
Author: Taste of Home
Author: Melissa Roberts
Serve them cobbler on Christmas morning-or any other cold morning. You can peel the apples if you like. -Marietta Slater, Justin, Texas
Author: Taste of Home
This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! -Sharon Mannix, Windsor, New York
Author: Taste of Home
I could make this breakfast every weekend when we are smack dab in the middle of peach season. -James Schend, Deputy Editor, Taste of Home Magazine
Author: Taste of Home
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. -Danielle Loring, Lewiston,...
Author: Taste of Home
I lightened up a friend's recipe and changed the add-ins to our tastes. This honey nut granola is now a family favorite! You can vary the recipe as you like, changing the nuts, seeds or dried fruits. -Tari...
Author: Taste of Home
Add a touch of baking powder to the mix and take your morning meal to new heights. Flip these towering pancakes onto the plate and watch the family run to the table. -Taste of Home Test Kitchen
Author: Taste of Home
Author: Scott Peacock
Oatmeal for breakfast is a standard item, but I like to mix it up a bit. This version gets some natural sweetness from pinapple juice and tidbits. It is definitely worth trying! -Maria Regakis, Somerville,...
Author: Taste of Home
Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! -Carol Towey, Pasadena, California
Author: Taste of Home
I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. -Bonnie Geavaras-Bootz, Scottsdale, Arizona
Author: Taste of Home
The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. -Marion Lowery, Medford, Oregon
Author: Taste of Home
"With its mild maple flavor and crispy broiled topping, this oatmeal is comforting yet special. I often use dried cherries instead of the raisins and add star anise to spice it up a bit." -Rose Ann Wilson,...
Author: Taste of Home