This recipe was passed down by my mother. We serve it often, but especially at Christmas and Thanksgiving. Of course, the green color makes it nice for St. Patrick’s Day, too. With the marshmallows, pecans and whipped cream, the sweet salad can even be served as a light dessert.
I like to cook for both small groups and large crowds. When our entire family gets together for thanks and feasting, it’s a wonderful time!
This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. —Taste of Home Test Kitchen
For the family cookbook, my cousin submitted a cookie I’ve tinkered with, and it’s a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. —Shannon Koene, Blacksburg, Virginia
A friend who loved to entertain gave me the recipe for this lovely sorbet. Serving it as a refreshing special course adds a bit of elegance to my favorite meal. If you don't have an ice cream freezer, put the mixture into ice cube trays and stir occasionally while freezing. Mix in a blender when ready to serve.
A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering tort.—Inez Orsburn, De Motte, Indiana