With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.
I keep the ingredients for this chocolate sauce on hand so I can make it any time I need an easy dessert. It's very rich and delicious. People like that it forms a crunchy shell over the ice cream...much like a treat from an old-fashioned ice cream parlor.—Brenda Jackson, Garden City, Kansas
"This is a very good dessert that's easy to make and calls for only a few ingredients," says June Cunningham of Carsonville, Michigan. Refrigerated biscuits form the golden toping over a combination of ruby-red cherry pie filling and frozen blackberries.
Made with just five ingredients, this special salad from Ginger Smiser of Blanco, Texas is a cinch to put together. Chopped pear balances the rich blue cheese while almonds lend crunch and sweetness. Add a drizzle of dressing, and you’re done!
Cheesecake—who doesn’t like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.
Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner.
This tender, nutty coffee cake is one of my favorite brunch treats. It looks and tastes so special, people won’t believe you made it yourself. It’s good that the recipe makes two!—Betty Claycomb, Alverton, Pennsylvania
"Since bear claws are my favorite sweet roll, I decided to lighten them up for a holiday brunch," explains the Spokane, Washington's Hollyce Swan. "Using a package of frozen cranberries that was leftover from Thanksgiving, I created these whimsical treats that are as tasty as they are cute."
I often use Neapolitan in place of three different ice cream flavors to make this luscious dessert. You can bake the brownie crust days ahead, top it with the ice cream and freeze until you need it. —Tanna Walker, Salina, Kansas