Crescent roll dough is an easy top crust for any potpie. Roll out the dough to fit the top of the pie. Place over filling, trim the edges and cut slits in top before baking. —Margaret Baraszu, Lincoln Park, Michigan
Meet the Cook: When I hear "meat and potatoes", this is the recipe that immediately comes to mind. I've made it for years, and everyone who's tried it has liked it. Most often, friends comment on its heartiness and on its combination of tastes.
-Pattie Bonner, Cocoa, Florida
This impressive appetizer is simple to prepare and requires simple ingredients, too. The cherries add a new twist to baked Brie and provide a sweet contrast to the salty cheese and pastry.—Taste of Home Test Kitchen
The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.