You won't believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside, these mozzarella sticks are a treat all ages will love. Kids could help wrap them, too. —Shirley Warren, Thiensville, Wisconsin Skip links
Learn how to make french toast sticks with this quick and easy recipe. I like to have them handy in the freezer for a hearty breakfast in an instant. They're great for buffets because they can be eaten on the go. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Skip links
This is a favorite snack in our house during the Super Bowl. I season refrigerated breadsticks before baking, then serve them with warm pizza sauce for dipping. —Michelle Revelle, Guyton, Georgia Skip links
2 dozen (1-1/4 cups Servings - 25 min - tasteofhome.com
Bar pies are the ideal pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Choosing cheaper cuts of meat is one of the most basic ways to save money on groceries. A long time ago I began to buy boneless, skinless chicken thighs more than chicken breasts, mostly because the flavor is better, but thighs are also cheaper than breasts! If you buy chicken thighs that are bone-in and skin-on, though, you'll save even more money. I recently saw bone-in, skin-on chicken thighs for $0.69 per lb! Even better, this recipe for crispy roasted chicken thighs is a family favorite! One of my favorite bloggers/podcasters to follow is the Lazy Genius, who has a
Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.