Recipes starting with C

A bacon and bean side dish from Ada Yoder of Clark, Mo.

Calico Bean Pot from Sylvia Yoder of Clark, MO. 

Bacon taken to the next level of awesome from Ruth Beachy of Clark, Mo

Candy Cane Rolls from Edward Petersheim of Moberly, MO.

Cassoulet from Martha Powell of Centralia, Mo. 

Cheesy Asparagus Casserole from Carolyn Harms of Leeton, Mo.

Cherry Angel Trifle from Lorene Gingerich of Brashear, MO.

Cherry Berry on a Cloud from Esther Miller of Stanberry, MO.

Cherry Cheese Brownie Squares from Levi Borntrager of Lamar, MO.

Cherry Chewbilees from Lovina Borntrager of Clark, MO.

Crock-Pot bread from Charlene Daniels of Lamar, Mo. 

Chicken Enchiladas

Stew with chicken and mushrooms from Lorene Gingerich of Brashear, Mo. 

Making the perfect pie can be intimidating, but here are a few tips to help. Whether using homemade or commercial pie dough, cold crust makes all the difference in creating rich, flaky layers. Be sure to bake pies on the lowest oven rack for best results. And if you want tidy slices, allow plenty of time to cool or chill your pie before cutting. It’s the only way to guarantee a firm filling and smooth sides—and it’s worth the wait.