"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.

This tender, nutty coffee cake is one of my favorite brunch treats. It looks and tastes so special, people won’t believe you made it yourself. It’s good that the recipe makes two!—Betty Claycomb, Alverton, Pennsylvania

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper.

I packed these crispy pecans in jars, tied with pretty ribbon, for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true!

I packed these crispy pecans in jars, tied with pretty ribbon, for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true!

"I get a lot of recipes from friends, and this one is no exception," writes Frances Poste from her home in Wall, South Dakota. Biscuit mix is combined with a little minced onion, garlic powder and cheese to create these golden drop biscuits that bake in a flash.

My mother’s meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion. —Susan Hansen Auburn, Alabama

My whole family makes sure to leave room for dessert when this wonderful cake is on the menu. We all love chocolate and agree this rich, quick and easy recipe is one of the yummiest ways to enjoy it.

My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.

The pleasing corn flavor of this golden side dish makes it real comfort food. And because the recipe calls for a packaged corn mix, it’s easy to prepare. —P. Lauren Fay-Neri, Syracuse, New York

You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter.

This creamy dip is a favorite of Mary Spencer's and her family in Waukesha, Wisconsin. "My sister, Teresa, got this recipe from a friend and she passed it along," Mary notes. "It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor.”

When I baked these moist fudgy cookies for the first time, my three preschool children loved them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff of Ephrata, Pennsylvania

Thinly sliced apples are baked right in the cake, providing delicious flavor and moisture. The golden crumb topping only adds to the dessert’s popularity.

This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.

Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread.

Favorite Molasses Cookies, from Marjorie Jenkins of Lees Summit, Missouri, are chewy inside, crisp outside.

I make these moist bars whenever I have ripe bananas on hand, then store them in the freezer to share later at a potluck. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. -Debbie Knight, Marion, Iowa

Jenny Haen from Red Wing, Minnesota tops a rich chocolate cookie crust with vanilla ice cream, peanuts and fudge topping to create this frosty dessert. Assemble it and keep it in the freezer to please a crowd any time of year.

I've prepared this special recipe for many an open house and potluck dinner. It came from an old roommate, who is now a grandmother. While in our early 20s, we never imagined we'd be sharing brownie recipes after all these years.

I think this recipe is the perfect way to showcase our famous, local Maui sweet onions. They thrive in our balmy tropical climate and rich, volcanic soils. —Kristine Snyder, Kihei, Hawaii

“This pie has become a Christmas classic in our family,” writes Melissa Sokasits of Warrenville, Illinois. “Although now, I make it throughout the year!”

People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, Coos Bay, Oregon

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.

This nicely textured salmon loaf accompanied by a pleasing dill sauce is perfect for two. "I've made it many, many times," relates Patricia Gould of Canaan, New Hampshire.

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

“Years ago, my family operated a snack boat on Missouri's Lake of the Ozarks. These popular Sloppy Joes were a hit with hungry boaters.” —Michele Delanty, Sunrise Beach, Missouri

With their yummy chocolate and butterscotch topping, these chewy bars are sure to satisfy any sweet tooth! Since the recipe makes a big batch, the treats are perfect for potlucks and bakes sales.

I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. -John Morcom Oxford, Michigan

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.—Deborah Dailey Vancouver, Washington

Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. "It's wonderful with ice cream," suggests the Waukesha, Wisconsin cook.

Delicate and crisp with a rich butter and almond flavor, these cookies are irresistible—and they look so lovely on a cookie tray! They're a tradition for us and definitely worth the extra effort they require. — Melva Baumer, Millmont, Pennsylvania

Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. -Martha Nickerson of Hancock, Maine

Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. —Laura McAllister, Morganton, North Carolina

"My father is very opinionated- especially about food, and this recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it!" Melissa Taylor Higley, Arizona

"It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old fashioned goodness," assures Dorothy Showalter of Broadway, Virginia. Use the conventional method or, like Dorothy does, your bread machine to make the dough.

Heat up your indoor grill to make this ooey-gooey grilled cheese sandwich recipe from Debbie Murray of Fort Worth, Texas. “They’re delicious served with soup!” Debbie notes.

Nothing is as wonderful as cheesecake! This one features delicious chocolate crust and white chocolate flavor! It is so impressive, guests will be so impressed.—Caryn Wiggins, Columbus, Indiana

One of my cousins served this at our annual family reunion many years ago, and she was swamped with recipe requests. One taste will tell you why!

I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.