Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck.—Bre England, Indianapolis, Indiana
I created these melt-in-your-mouth thin mints for a cookie exchange, and everyone raved about them. They're often requested by my family and have become one of my daughter's favorites. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio
You don't have to spend a lot of time to serve an elegant and delicious dessert. You can quickly mix up the batter in one bowl, bake your cake and serve a crowd. —Christa Hageman, Telford, Pennsylvania
“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."
I'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.—Barb Hausey, Independence, Missouri
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."