I serve this biscotti at my tea parlor and explain to guests that "dunking" is quite appropriate. Friends love it when I put the dry ingredients in a jar, attach the biscotti recipe and give it as a gift.
— Linda James of Greenfield, Wisconsin
This dazzling treat tastes like a Snickers bar but has homemade flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
I like using pretty mini muffin liners and topping these peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey, peanut butter centers. —LaVonne Hegland, St. Michael, Minnesota
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
Toasted pecans add a nutty crunch to this creamy buttery fudge. I have given this candy with its wonderful caramel flavor, as gifts at Christmastime and people always rave about it!
Alta Loma, California
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. —Faith Jensen, Meridian, Idaho
When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
My family has always loved oatmeal raisin cookies, but I wanted to try something new with the classic recipe. We enjoy apples, and I thought the dried fruit would make a good cookie. —Jan Marshall, Fenton, Missouri