One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With the tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house.
-Amy Mitchell, Sabetha, Kansas
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Mushrooms cooked over hot coals always taste good, but this easy recipe makes the mushrooms taste fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece.
-Adeline Piscitelli, Sayreville, New Jersey
I first tasted this rich fruit salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This recipe is my husband Nick's favorite. He makes most of the bread at our house.
-Joanne Shew Chuk, St. Benedict, Saskatchewan
My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own with cranberries for a slightly tart filling with the sweet streusel topping. Each slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon