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Our family absolutely loved zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times.
-Wendi Wavrin Law, Omaha, Nebraska
This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. —Wendy Bennett, Sioux Falls, South Dakota
My sister and I spent a week each summer with Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in the refrigerator. It tastes so much like fresh citrus. It made such a refreshing drink after a hot day running around the farm. —Debbie Reinhart, New Cumberland, PA.
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri
That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin
Meet the Cook: I always try to have a supply of these on hand in the freezer. If guests drop in, I just pull out and reheat some.
You can serve them as a snack, for brunch or along with a lighter lunch.
My husband and I have three married daughters, four grandsons and another grandchild on the way.
-Linda Thompson, Southampton, Ontario
This fluffy, delicate cheesecake has been a family favorite for almost 20 years. I've shared the recipe at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. —Esther Wappner, Mansfield, Ohio
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin