I make these almond butter cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in them to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Halloween-inspired version. —Kristine Fossmeyer, Huntley, Illinois
Two types of melon and other fresh fruit combine with peach preserves in this best-of-the-season fruit dish from Karen Ann Bland. The Gove, Kansas reader writes, “These colorful fruit bowls are great to serve for brunch or as a snack.”
We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd. Plus, it’s conveniently made ahead. —Taste of Home Test Kitchen
“In New Mexico, we love to make these yummy fried pies for dessert. Because they call for flour tortillas and convenient canned pie filling, they’re a snap to put together when time is short.” —Terry Dominguez, Silver City, New Mexico
Talk about a fun presentation! Karen Oney’s cute dessert looks just like a taco—but it’s stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. “These are as much fun to make as to eat,“ promises the creative Fort Worth, Texas cook.