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Maple-Walnut Sticky Buns

Maple-Walnut Sticky Buns

Maple-Walnut Sticky Buns

Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and grabbing seconds. The made-from-scratch yeast dough chills overnight.—Nancy Foust, Stoneboro, Pennsylvania

Nanny's Fruitcake Cookies

Nanny's Fruitcake Cookies

Nanny's Fruitcake Cookies

My grandmother always made a holiday fruitcake. I took her recipe and made it a cookie that’s perfect any time with a cup of tea. —Amanda Digges, South Windsor, Connecticut

Orange-Cranberry Nut Tarts

Orange-Cranberry Nut Tarts

Orange-Cranberry Nut Tarts

My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
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Peppered Tuna Kabobs

Peppered Tuna Kabobs

Peppered Tuna Kabobs

When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia

Rhubarb Compote with Yogurt & Almonds

Rhubarb Compote with Yogurt & Almonds

Rhubarb Compote with Yogurt & Almonds

My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

Roasted Grape Crostini

Roasted Grape Crostini

Roasted Grape Crostini

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina

Rosemary Goat Cheese Bites

Rosemary Goat Cheese Bites

Rosemary Goat Cheese Bites

My mom makes her own goat cheese and I wanted to show it off for a party. Once everyone tried it for the first time, I knew I had created a winning recipe. —Crystal Jo Bruns, Iliff, Colorado

Rosy Applesauce

Rosy Applesauce

Rosy Applesauce

I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin

Sage & Prosciutto Pinwheels

Sage & Prosciutto Pinwheels

Sage & Prosciutto Pinwheels

I love, love, love to make appetizers and I came up with this recipe because I could make them up ahead and keep them in the freezer, slice and then bake them when needed. —Kate Dampier, Quail Valley, California

Saucy Spiced Pears

Saucy Spiced Pears

Saucy Spiced Pears

We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. —Joy Zacharia, Clearwater, Florida

Sesame Onion Breadsticks

Sesame Onion Breadsticks

Sesame Onion Breadsticks

We’ve enjoyed these golden-brown breadsticks at numerous family gatherings over the years. The recipe is a snap to prepare using frozen dough and just five other ingredients.—Mary E. Relyea, Canastota, New York
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