RecipesGrilled Pork with Pear Salsa My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to “pear” it with this fabulous salsa. —Suzan Ward, Coeur d’Alene, Idaho
RecipesMixed Grill Kabobs These hearty kabobs combine beef and sausage, two of my favorite foods. Both the meat and vegetables are marinated before they’re grilled, which makes this skewered meal extra flavorful. Be sure to fire up your grill and try these soon! -Glenda Adams, Vanndale, Arkansas
RecipesReuben Brunch Bake I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
RecipesMarinated Steak with Grilled Onions This marinade is magic —it will make even economy cuts of beef tender and delicious. —Gail Garcelon, Beaverton, Oregon
RecipesSlow-Cooker Chicken Tacos Our fun, simple recipe is perfect for taco Tuesdays or a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
RecipesHam Roll-Ups Green onions and ripe olives give lively flavor to these bite-size appetizers from Kathleen Green of Republic, Missouri. “They’re quick to assemble and can be made the day before they’re needed,” she notes. “They’re very popular with my friends and family.”
RecipesHam and Cheese Roll-Ups Put last night’s leftover ham to good use with these easy appetizers. The pinwheels are attractive and flavorful—and always popular at parties. —Lynn Holgate, Manassas, Virginia
RecipesPinwheel Flank Steaks Here’s a yummy, elegant-looking steak dish that’s a breeze to make. Much of the preparation can be done in advance. That’s a plus for a busy mother like me with two active little girls and a self-employed husband. —Nancy Tafoya, Fort Collins, Colorado
RecipesBarbecue Chicken Sliders Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they’re so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri
RecipesGrilled Pork Chops With a bit of time for brining and seasoning, grilled pork chops are a perfect barbecue staple for picnics and backyard gatherings.
RecipesApple-Marinated Chicken & Vegetables I actually invented this chicken with vegetables dish at a campground, so you know it’s easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin
RecipesMargarita Chicken Quesadillas Quesadillas have never tasted as good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt. It’s the perfect balance of sweet and savory. This version is the perfect recipe for a summer party—or a fantastic way to bring a little bit of summer into the cold winter months. —Stephanie Bright, Simpsonville, South Carolina
RecipesSouthern Coleslaw My mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon
RecipesBlack-Eyed Pea Tomato Salad Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
RecipesCool Strawberry Cream This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
RecipesGreen Pepper Tomato Salad My mother has made this tasty salad for as long as I can remember. It’s no surprise that this recipe has worked its way into my hand-written “Most Used Recipes” book. –Lili Hill of Athens, Georgia