My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it start laughing because it's so good. —Angie Zimmerman, Eureka, Illinois
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds!
-Dianne Medwid, Dauphin, Manitoba
Meet the Cook: There were 11 of us to cook for when I was young. This was a recipe that my mother had. If there were cracked eggs from the laying hens she kept, it was always a good way of using them up!
Like my parents, my husband and I have nine children, all of them grown. We are also the grandparents of 13.
-Dorothy Haag, Mt. Horeb, Wisconsin
When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. —Paula Hadley, Somerville, Louisiana
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries.
-Renee Bisch, Wellesley, Ontario
Meet the Cook: Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs.
My husband's a cattleman. We're the parents of six and grandparents of nine.
-Theresa Brazil, Petaluma, California
Meet the Cook: When I prepare this dish for my husband and me (we're retired with two children, both grown, and two grandchildren), I always serve rolls or bread to dip in the sauce. We enjoy it to the last drop! Along with the Swiss steak, we like to have coleslaw or sliced cucumbers mixed with sour cream.
-Lorraine Dyda, Rancho Palos Verdes, California
Meet the Cook: My mother-in-law gave me this recipe. It's her very favorite breakfast. We - my husband, our two sons (15 and 12) and I - also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding.
-Laurie Fisher, Greeley, Colorado
Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.
When I entered Scottish Shortbread at our local fair, it won a red ribbon.
As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children.
-Rose Mabee, Selkirk, Manitoba
Meet the Cook: When I was a girl, I daydreamed about being the best wife, mother and homemaker. But it wasn't until a few years ago that I started entering our county fair. Since then, Orange Chiffon Cake has been awarded several blue ribbons.
I'm fortunate to have a thin husband - he can be my taste-tester and never get full! We've kept our country ways all 53 years of our marriage. We're the parents of three, and have eight grandchildren and four great-grandchildren.
-Marjorie Ebert, Conewango Valley, New York
One evening, we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Meet the Cook: To be honest, I don't hear many compliments on this dish...folks are always too busy eating! I developed the recipe by grabbing ingredients from my refrigerator and cupboards one "crunch time" when I needed an easy dish fast.
Last year, my husband and I retired from the grocery business - we'd run three rural supermarkets. Now, we're back in school as full-time students.
-Kathy McCreary, Goddard, Kansas