Here's a comforting side dish that can turn even ordinary meals into something to celebrate. A Yuletide favorite with our entire family, it spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West Georgetown, Delaware

I still have the card for this recipe that a friend gave me 25 years ago—the stains on it attest to its frequent use! The chicken turns out juicy and tender, and the sauce makes a tasty gravy.

“Everybody who has tried this side dish absolutely raves about it,” reports Elaine Hubbard of Blakeslee, Pennsylvania. “People who don’t even like broccoli beg me to make it.”

Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies from Ellen Govertsen of Wheaton, Illinois. Rolling the dough in powdered sugar gives them their inviting crackled appearance.

”Yum!” exclaimed our tasting panel over this delectable treat submitted by Lisieux Bauman of Cheektowaga, New York.

You'll find this roast is a nice one to serve company or to your family for Sunday supper. All you need with it is tossed salad and some crusty French bread. I've served my Greek Roasted Chicken many times, but the very best compliment I've ever received on it came long ago from my then-4-year-old son...after one taste, he declared me a "good cooker"! I've been cooking for 40 years now (there are over 300 cookbooks in my collection). I grew up on a Greek Island, and the recipes in Country Woman remind me of a lot of the wholesome meals of my youth. My husband and I live in the city—but I'm still a country woman at heart! We're semi-retired, with two married children.

If you're looking for a way to spice up everyday greens, try this salad dressing that Janet Les prepares often in her Chilliwack, British Columbia kitchen. With its thick consistency, it also makes a delectable veggie dip.

"When my tomatoes ripen, the first things I make are BLT's and this homemade spaghetti sauce," reports Sondra Bergy of Lowell, Michigan.

Ground beef tacos and taco salads are nicely enhanced by the mixture that Sue Gronholz uses in place of store-bought taco seasoning. "It's so easy to mix up a batch and keep it in the pantry," writes the Beaver Dam, Wisconsin cook. "It's convenient and saves money, too."

Twice-baked potaotes may take some time to prepare, but we know the residents really appreciate our efforts. This side dish pairs well with a variety of meaty entrees and is always a welcome sight on the holiday table.

When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come to see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. -Jeri Dobrowski, Beach, North Dakota

Here's a great beef stew that simmers in a wonderful gravy. Served with a loaf of crusty bread and a green salad, it's a tasty meal for grown-ups and kids alike. I think it's even better the next day. -Randee Eckstein Commack, New York