You’ll think you woke up in the tropics when you dive into this French toast breakfast. There’s a bright, citrusy flavor and a wonderful blend of textures in every slice.—Carol Gillespie, Chambersburg, Pennsylvania
Crusty outside and chewy inside, this bread from Darlene Brenden of Salem, Oregon is chock-full of crunchy nuts. "It tastes great toasted and topped with cream cheese...and the aroma is heavenly, too."
Flora Alers of Clinton, Maryland transforms a boxed white cake mix into a big batch of tasty cookies that are filled with coconut, nuts and chocolate chips. "This recipe requires just six ingredients, so you can mix up the batter in a jiffy," she shares.
These brownies are the best dessert in my recipe box. I've even prepared them on the spur of the moment while company was over for dinner. They take just minutes to mix up, are out of the oven in half an hour and generate many compliments.
-Sherry Olson, Boulder, Colorado
A delightful delicate orange flavor in the cookie and frosting in these treats is unexpected. It pairs nicely with the macadamia nuts for a fun tropical flair. I know you’ll enjoy these.—Laura Oslon, Manchester, Missouri
Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. Polly Heer of Cabot, Arkansas suggests cutting each pineapple quarter into bite-size pieces before serving.
With two kinds of chocolate, plus the macadamia nuts, there's no need to frost these scrumptious bars! I like to make them for special occasions. I'm retired home economist and love to bake for fun and relaxation. Often, I share goodies with friends and families at our local Ronald McDonald House.
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings.
-Jeannette Nord, San Juan Capistrano, California
I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. —Barbara Sepcich, Galt, California