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
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
No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!) —Diana Costello, Marion, Kansas
Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this.
—Mary Anne Engel of West Allis, Wisconsin
Ever since I tried the maple blondie at Applebee's, I've been determined to figure out the recipe. I tried several variations until I came up with this one, and it's become one of our family favorites. —Pat Parker, Chester, South Carolina
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
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.