Your bunch will say a big “yes” to breakfast when these wonderful waffles are on the menu. —Susan Bell, Spruce Pine, North Carolina
I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day!—Jenn Tidwell, Fair Oaks, California
We do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. —Diane Hixon, Niceville, Florida
Here’s my twist on a classic. Creamy avocado, balsamic mayo and crisp salad greens make this version legendary in my book. For a lighter take, I often use turkey bacon. —Ami Boyer, San Francisco, California
I created this dish when I needed to use up some black olives and jalapenos. With its abundance of vegetables, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
I can’t resist this breakfast casserole. It brings all of my favorites into one dish: creamy grits, tangy cheese, rich eggs and flavorful sausage. It’s the perfect alternative to traditional breakfast casseroles. —Mandy Rivers, Lexington, South Carolina
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. —Paul Falduto, Efland, North Carolina
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, like these Greek-inspired pork chops, I enjoy making it for them. These grilled chops are bright, lemony and have become a quick new favorite. —Geri Lipczynski, Oak Lawn, Illinois
These melt-in-your-mouth waffles are so tender, you can skip butter and syrup. (But why would you want to?) —James Schend, Food Editor, Taste of Home magazine, Milwaukee, Wisconsin
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too.—Annie Ciszak Pazar, Anchorage, Alaska
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario
My 11-year-old son Jake invented these sliders at dinner one night when he plunked his chicken on a biscuit. The rest of us tried it his way, and now we have them a lot. —Jodie Kolsan, Palm Coast, Florida
T-bone steak is a fairly tender cut, so there’s no need to marinate. Punch up the flavor using loads of garlic. —Kevin Black, Cedar Rapids, Iowa
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they’re really fast to whip up, too. —Kathy Norris, Streator, Illinois
I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches up so I can freeze the leftovers and reheat them later for a quick breakfast. —Christina Addison, Blanchester, Ohio
I created this chicken sandwich based on one my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Article by Taste of Home. View the original article here.
All photos courtesy of Taste of Home.