"I acquired this delicious recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard," writes June Mueller from Sioux City, Iowa. "It's been a family favorite since then and always brings back memories of both summer and those happy early years. We like it with a scoop of vanilla ice cream and cup of tea."
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children.
I can turn any meal into a celebration with this cake. When they cut into it, people are bowled over by this moist not-too-sweet cake. The pecan filling is another unexpected treat.—Linda Van Holland, Innisfail, Alberta
I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. —Deborah F. Hahn, Belle, Missouri
The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
There's a bit of my state's history behind these brownies' name and shape. In 1990, when I entered them at our state fair, Kansas was celebrating the 100th birthday of a famous native son, Dwight Eisenhower. In fact, that occasion was the theme of the fair. So I renamed my brownies, in honor of the rank he'd achieved as a general and cut them out with a star cookie cutter. They ended up winning a blue ribbon! —Pam Buerki Rogers, Victoria, Kansas
Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for "Best All Around"! My large family—and many friends agree with the judges that it's very delicious.
Meet the Cook: These cookies take some time, effort and equipment - but, believe me, they are well worth it! My husband and I (we have two grown children) used to operate an Italian-American restaurant, and this recipe goes back generations.—Gloria Cracchiolo, Newburgh, New York