I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. -Barbara Braatz, Greendale, Wisconsin
Author: Taste of Home
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it-you'll...
Author: Taste of Home
Bring this spectacular appetizer to the table to cut into wedges, and you'll receive many compliments on the presentation! The rich Mornay-sauced spinach and creamy mushroom mixtures are beautifully layered...
Author: Taste of Home
I love this hearty slow cooker breakfast dish. It's great for potlucks because it's easy to carry and always popular.-Nancy Marion, Frostproof, Florida
Author: Taste of Home
Author: Bruce Aidells
This refreshing fruit salad will taste equally delicious at breakfast, lunch or dinner! -Mildred Sherrer, Fort Worth, Texas
Author: Taste of Home
Here's a recipe for tamagoyaki-the Japanese rolled omelet served for breakfast, put in a bento as a side dish, or used as a filling in sushi.
Author: Setsuko Yoshizuka
This whimsical green eggs and ham recipe is a great way to use hard-cooked eggs. It's a favorite at our house at Easter and all year-round. -Amy Church, Coatesville, Indiana
Author: Taste of Home
Would you like breakfast ready for you when the sun comes up? If so, try my hot cereal. It's so simple-just place the ingredients in the slow cooker and turn it on before you go to bed. In the morning,...
Author: Taste of Home
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin
Sandi Pichon of Slidell, Louisiana gives a little zip to her family's breakfast omelets with a rich and satisfying sausage filling. Each tasty omelet serves two.
Author: Taste of Home
I'm not sure where I found this recipe, but being an asparagus lover, I knew I'd like it. I've tried it out on several guests and all have enjoyed it. -Patricia Patton, Jal, New Mexico
Author: Taste of Home
Author: Terezinha de Melo
When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. -Cathy Banks, Encinitas, California
Author: Taste of Home
I usually make this dish for brunch, but it's also wonderful for breakfast or dinner. Guests have said it just melts in their mouth.
Author: Taste of Home
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Author: Nick Korbee
A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. -Jane Paschke, University...
Author: Taste of Home
The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme...
Author: Taste of Home
My daughter, Dena, is the real cook in our family, and she's always trying new recipes and encouraging me to fix things, too. She insisted I make these crepes, and I'm glad she did-now they are my husband...
Author: Taste of Home
"This special oatmeal gets me going in the morning and makes me feel great all day," reports Linda Hocking of Mackay, Idaho. "My husband and son race mountain bikes, so they need foods like this that provide...
Author: Taste of Home
This homemade raisin bread makes fabulous toast, and it's a five-star recipe. The recipe makes two loaves of soft, delicious raisin bread.
Author: Diana Rattray
Switch up the cheese-pepper jack gives a nice kick-or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. -Kallee Krong-McCreery, Escondido, California
Author: Taste of Home
I always mix my sausage, grits and eggs together so I thought it would be great to make a casserole that did the same. It's loaded with downhome flavor without using any butter! -Jeannine Quiller, Raleigh,...
Author: Taste of Home
These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking...
Author: Taste of Home
I've made this recipe for my coworkers, and it's always gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it's just as good as fresh. -Paula Crockett, West...
Author: Taste of Home
My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a...
Author: Taste of Home
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
When I was growing up, I loved waking up to the scent of French toast. I have adapted my mom's oven-baked version of he recipe to include one of my other all-time much loved treats; a caramel apple. -Suzanne...
Author: Taste of Home
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Like most kids, my children love pizza...given the chance, they'd probably eat it for every meal! So their eyes lit up when I first served these waffles with pizza-like ingredients for breakfast.
Author: Taste of Home
I came across this hearty breakfast when we were on vacation in Tennessee, and I adapted the recipe to our tastes. Now it's one of our most favorite breakfasts-especially when we have overnight guests....
Author: Taste of Home
For a taste twist on traditional ham and eggs, Carol Towey substitutes hard salami and shredded Swiss cheese for this buttery breakfast dish she serves in Pasadena, California.
Author: Taste of Home
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. -Vickie Friday Martin, Scroggins, Texas
Author: Taste of Home
We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them....
Author: Taste of Home
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet...
Hennie Scholten of Edgerton, Minnesota can serve a crowd by baking a big batch of this sweet, cinnamony French toast. "Should there be any leftovers, the tender slices are good warmed in the microwave,"...
Author: Taste of Home
Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!-Karen Edland, McHenry, North Dakota
Author: Taste of Home
Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas...
Author: Taste of Home
Author: Cesare Casella
Author: Karen DeMasco
I like to serve these special prunes with meats or a cottage cheese salad or as a breakfast fruit.-Alcy Thorne, Los Molinos, California
Author: Taste of Home
Biting into these delicately thin pancake packets sets off an explosion of flavors with every mouthful. "The berries bring a burst of fruity sweetness to the creamy cheese filling," Kristine Wright, St....
Author: Taste of Home
Use fresh or frozen fruits in this coconutty recipe. It's like a pina colada, but better for you and more versatile. -Gunjan Dudani, Bellevue, Washington
Author: Taste of Home