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My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives.
I live in Florida, and the holiday season ushers in the new citrus crop here. My favorite citrus is navel oranges, so I added them to pudding creates a special dessert.—Lily Julow, Lawrenceville, Georgia
This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. —Lisa Varner, El Paso, Texas
This is the only cranberry relish my kids will eat. It can be made up to one week ahead of time, and I personally think it gets better after it sits for a day or two. If you have leftovers after a big meal, spoon it over turkey sandwiches the next day.—Sheila Tate, Hartselle, Alabama
I like to prepare the shrimp for this recipe a day ahead and store them in an airtight container in the refrigerator. Then all you have to do is serve the dish when you're ready! —Sarah Conaway, Lynchburg, Virginia
I am a teacher born in Australia who came to the United States seven years ago via a teacher exchange program. I'm now married to an American with two beautiful children. This dessert is made often for special occasions in my mother country; when I make it for my teacher coworkers here in the U.S., it disappears fast!—Susan Fagan, Lexington, South Carolina
Whether you offer it as a dessert or as a palate cleanser between courses, this sweet-tart sorbet will hit the spot. I recommend letting it freeze for a day in the freezer before eating. —Gwen Pratesi, Smyrna, Georgia