Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. But here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook.—Brooke Keller, Lexington, Kentucky
I developed a love for Chicago's deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.
A neighbor brought over a pan of these rich brownies along with the recipe when I came home from the hospital with our baby daughter 12 years ago. I've made them ever since for family occasions, potlucks and parties at work.
My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family.
—Suzanne Pelegrin, Ocala, Florida
When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.
We have a lot of church socials and I'm always looking for something new and different to prepare. These brownies, drizzled with a sweet maple sauce, are a sure hit…with or without the ice cream. —Pat Parker, Chester, South Carolina
This delicious recipe using a packaged stuffing mix was given to me some years ago by a friend. A salad and bread of your choice is all you’ll need for a filling lunch or dinner. It’s so versatile, you can even serve it at brunch. –Kathleen Grant, Swan Lake, Montana