These bars are always a hit at potlucks here in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska
Crazy about chocolate chips? This chewy cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for more and more... so this big batch is perfect. —Diane Neth, Menno, South Dakota
Kids will flip over this deliciously oaty sweet snack! With honey, peanut butter, brown sugar and two types of chips, what's not to love about these granola bars? And at less than 100 calories, you can afford to have seconds. —Vivian Levine, Summerfield, Florida
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
This cobbler is my surprise dessert! No one ever guesses that the "secret ingredient" is zucchini. Everyone says it tastes like apples. It's great to make for a potluck supper or to serve a crowd. The recipe has been requested time and again in my house, and I'm always happy to make it. —Joanne Fazio, Carbondale, Pennsylvania
This is truly an "oldie", dating back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by "feel" and taste. These are my favorite cookies and I hope they'll become yours as well.
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
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making breads and desserts.
I'm one of six children, and I learned to cook young! This recipe came from my aunt in Alabama. I've used it in all sorts of different ways over the years—as strawberry shortcake...tucked under ice cream and chocolate syrup like a hot fudge sundae...or like pound cake with powdered sugar.—Karen Conrad, East Troy, Wisconsin
"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska