I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Farmington, Minnesota
I like serve slices of this dressed-up French bread with a chef's salad. It's also a great complement to soup on a cold day. Sometimes I hollow out the loaf and fill it with the creamy mixture before baking. —Laura Murphy
My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. —Terri Merritts, Nashville, Tennessee
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
My sister and I won blue ribbons in 4-H with this bread many years ago. The recipe makes a beautiful, round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort.
-Melanie Mero, Ida, Michigan
While my husband was in the Army, I'd get together with other wives for snacks and to exchange favorite recipes. I still enjoy serving this rich spread because most guests can't quite put their finger on the zippy ingredient—horseradish. —Naomi Francis, Waukesha, Wisconsin
This recipe started at school—I'm a teacher, and when a colleague brought Hot Cheese Dip to our regular staff potluck, I immediately gave it an A+.
Cooking, baking and collecting recipe books are among my favorite hobbies. Best of all, though, I enjoy time with my husband and our daughter.
These yummy bites pack a lot of zingy flavor and can be made up to 4 hours ahead, refrigerated, then warmed, for convenience. Try adding chopped artichoke hearts for an extra-special touch. —Gail Lucas, Olive Branch, Mississippi