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
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe.—Nancy Rader, Columbus, Ohio
Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.
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
Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. I can remember, as a girl, going down into her cellar—all those jars on the shelves gave me such a warm homey feeling! This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey