“I came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.

Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Kernersville, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!

Kids of all ages can help prepare these easy-to-make treats. With just three ingredients that I often keep on hand, they can be put together at a moment's notice.—Nancy Foust, Stoneboro, Pennsylvania

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken Platte Center, Nebraska

At the National Hard Crab Derby in Chrisfield, Maryland, these scrumptious crab cakes won First Place for field editor Betsy Hedeman of Timonium, Maryland. “I entered them on a whim after trying many crab cake recipes for my family,“ she recalls. “We think these are delicious and hope you do, too.“