This recipe was one of my mother's favorites. The flavors call to mind the taste of corn bread stuffing! —Shirley Smith, Yorba Linda, California Skip links
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan Skip links
After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. —Gregg Voss of Emerson, Nebraska Skip links
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen Skip links
50 large crackers Servings - 20 min - tasteofhome.com
Cornmeal and blueberries are a match made in heaven. For assembling ease, make the crêpes ahead of time, wrap in aluminum foil, and keep warm in the oven.
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.
Cornbread is one of John's favorite foods. He has been known to eat an entire pan all by himself, and yet somehow he is still a slim, trim hunk (I'm waiting to
