Being a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD
Everyone raves about how sweet the sauce is for these slow-cooked chicken thighs. They’re such a breeze because they simmer away while you do other things. They’re ideal appetizers, but you can also add your favorite side for a nice meal. –Kim Puckett, Reagan, Tennessee
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When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
To save time, the night before serving this tasty dish, Mary Jo Nikolaus in Mansfield, Ohio trims the meat, cuts up the vegetables and stores in the fridge in separate containers. Prep takes only minutes next morning. At night, she simply cooks the noodles and bakes some cheesy garlic toast to complete her warm, hearty, fuss-free meal!
No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker.
-Sandy Alexander, Fayetteville, North Carolina
After years of searching, I found a recipe for shredded barbecue beef that's a hit with all my family and friends. It's easy to freeze for future meals…if there's any left over. —Rebecca Rohland, Medford, Wisconsin
I put this sweet potato recipe together throughout the fall and winter seasons, but considering how simple the dish is to prepare, anytime is a great time to enjoy it! —Jenn Tidwell, Fair Oaks, California
This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds!
-Colleen Nelson, Mandan, North Dakota
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My husband and I milk 125 cows. There are days when there's just no time left for cooking! It's really nice to be able to come in from the barn at night and smell this meal simmering—dinner is a simple matter of dishing it up. I've used this recipe for many years, and everyone who tries it likes it. It's very easy to make, but it's also special enough to serve when company comes to call. —Aggie Arnold-Norman, Liberty, Pennsylvania