We love this pretty pull-apart bread, and drop-in company just raves about it. Because it uses refrigerated biscuits, it's so easy and quick to fix. You can try whatever jam you have on hand in place of the marmalade.
Deer Park, Washington
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
Every time I make this quick dip, someone asks for the recipe. It only requires a few items, so its a snap to put together. I often prepare the thick spread with Gorgonzola cheese and serve it with toasted pecans.
Potato lovers will go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare.
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
My adaptation of my grandmother's signature dessert always garners oohs and aahs. It's pretty and deliciously rich and creamy. Gran and I have both considered it a favorite for entertaining because it can be made up a day ahead.
“I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good,” Ana Colon writes from Wisconsin Rapids, Wisconsin.