Spooky Spider Cupcakes are creepy—and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. —Darla Wester, Meriden, Iowa
This proves you don't have to spend a lot to serve an elegant and delicious dessert. We have friends who are very picky eaters, and this is their absolute favorite chocolate cake. You can quickly mix up the batter in one bowl, bake your cake and serve a crowd for just 14¢ a slice.
Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily. -Sheri Erickson of Montrose, Iowa
What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist sheet cake all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
Brownie mix and instant pudding hurry along the preparation of this scrumptious layered dessert from Opal Erickson of Branson, Missouri. "My family asks for this rich treat for birthdays instead of cake," she notes.
Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth!
-Karen Wingate, Coldwater, Kansas
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare.
-Nancy Baker, Boonville, Missouri
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California