My mother often took this comforting side dish to social dinners because it was such a hit. Now I get the same compliments when I make it. Bacon and onion jazz up a creamy mixture that takes advantage of convenient frozen hash browns and canned soups. —Donna Downes
Las Vegas, Nevada
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. —Marie Rizzio, Interlochen, Michigan
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking.
Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day.
-Tara Kay Cottingham, Munday, Texas
I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham.
-Char Shanahan, Schererville, Indiana
One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one.
-Sherree Stahn, Central City, Nebraska