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
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches.
-Marguerite Gough, Salida, Colorado
Pineapple, mango and kiwifruit give Christy Johnson's fruit salsa a tropical twist. "This combination of fruity salsa and crisp gingery chips is wonderful on a hot day," she writes from Columbus, Ohio. "I like to serve this with pineapple iced tea, which I make by simply adding some of the drained pineapple juice from this recipe to a pitcher of tea."
This is like a trip to the islands with the hint of rum and the nuts and coconut. I served them to my family and at my work and church, and I always hear murmurs of appreciation.—Jennifer Neckermann, Wentzville, Missouri
While my husband was in the Army, I'd get together with other wives for snacks and to exchange favorite recipes. I still enjoy serving this rich spread because most guests can't quite put their finger on the zippy ingredient—horseradish. —Naomi Francis, Waukesha, Wisconsin