Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.—Sue Gronholz, Beaver Dam, Wisconsin
A chocolate crumb crust holds a rich peanut butter layer topped with strawberry preserves and whipped cream. "The tasty make-ahead dessert is sure to appeal to the young and the young at heart." —Vikki Rebholz, West Chester, Ohio
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.
With chocolate bodies and licorice legs, these cute spiders on cobwebs will "catch" attention fast! They're easy to scare up, too—our home economists simply put a Halloween spin on cupcakes they baked from a purchased mix.
Boo! These goblins to gobble at Halloween events are sure to get grins, since our Test Kitchen cooks stuffed the puffs with the favorite pair of peanut butter and jam (plus even more treats such as whipped topping and cream cheese).
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it.
-Mary Anne McWhirter, Pearland, Texas
We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad.
I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside.
I ended up with the dough on both hands that just wouldn't let loose—I can still see my mother's big grin when she came in and spotted me!
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home.
When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper!
Today, I'm a nurse in a large hospital—but my husband and I look forward someday to living in the country.
MY SISTER introduced me to this recipe several years ago because she knows I love blue cheese.
This dish is a simple way to dress up asparagus, giving it a tangy taste altogether different from the usual cheese sauce. I make it every spring when we have fresh homegrown asparagus. —Leona Luecking
West Burlington, Iowa