With only five ingredients, this delightful dessert is so easy to prepare. Just halve peaches and sprinkle with fresh blueberries and a brown sugar mixture. Because they're grilled in foil, there are no messy dishes to wash. —Sharon W. Bickett, Chester, South Carolina
The variations on this original recipe are almost endless. For double chocolate puddles, use semisweet chocolate chips for the vanilla chips. Or make peanut butter puddles by substituting peanut butter chips and peanuts for the vanilla chips and mixed nuts.
Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. —Dixie Terry, Goreville, Illinois
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. —Lavonne Hartel
Williston. North Dakota
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough!—Kim Orr, West Grove, Pennsylvania
I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week.
One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school.
-Dollie Ainley, Doniphan, Missouri