Need inspiration to use those pantry staples? This 14-day meal plan will use all the beans, canned foods and frozen items you have on hand.
Like us, you probably have a pantry stocked with those buy-one-get-one bargains like canned beans or pasta in all shapes and sizes. Or maybe a refrigerator full of condiments that you used for one recipe but then forgot about. Get ready to transform those extras into tasty and delicious meals. The 14-day meal plan below will help you make the most of what’s already in your kitchen. Yes—the meal plan even includes leftovers!
Here’s what to keep in mind:
The recipes below are made with mostly kitchen staples. You might have to pick up some fresh fruits and vegetables, though. Thankfully many stores are offering grocery delivery and/or pickup.
Every meal contains breakfast, lunch and dinner and focuses on comfort foods the whole family will love. Feel free to alter the recipes to fit your dietary needs.
Keep in mind, you don’t have to make every meal listed. Feel free to pick and choose the recipes that work with what you have on-hand.
You can also substitute ingredients. For example, if a recipe calls for onions but your store was sold out, use onion powder instead. Need egg whites but don’t want to waste eggs? No problem, unless the recipe is egg white specific (like angel food cake or meringue) just use one whole egg for each egg white.
Another thing to remember as you read through this, the meal plan is for a family of four. Adjusting is a snap though, most recipes are easily increased or decreased with simple math.
Print this grocery list PDF to see what’s already in your inventory. Then, plan to purchase the rest at the grocery store.
DAY 1
Taste of Home
Breakfast
Cook: Start your day with this recipe Fruity Baked Oatmeal. Reserve half for Day 3.
Packed with whole grains, this versatile recipe is super easy to make. You can substitute any milk in your fridge (or use evaporated from your pantry) for the 1 cup fat-free milk listed without changing the texture. While this recipe is loaded with fresh fruit, dried fruit works too! No blueberries? Use strawberries! Anything goes for this recipe.
Lunch
Cook: Make a double-batch of this protein-packed Herbed Tuna and White Bean Salad will go along way to keeping you satisfied until dinner.
Use any greens you have on hand, you don’t have to use arugula. You can even mix all the ingredients ahead to toss with the lettuce just before serving, to save time and let the flavors meld.
Dinner
Cook: Tonight’s dinner is this yummy slow-cooked Hamburger Supper.
You can use up those frozen patties or make your own with ground beef.
Prep: If you have a frozen chicken or turkey stashed, now’s the time to start thawing it for later in the week.
DAY 2
Taste of Home
Breakfast
Cook: Treat yourself to a yummy dish of yogurt with fruit and a drizzle of honey. Save some leftovers for Day 9.
Psst! We have some great mix-in ideas you can probably find in your pantry.
Lunch
Cook: Finish up the salad from day 1.
Need a change of pace? Try a simple sandwich like this Peanut Butter, Honey & Pear Open-Faced Sandwiches. While these are best on a sturdy, whole grain bread there’s no shame in using whatever bread you have on hand.
Dinner
Cook: Whip up a double batch of this Hearty Minestrone Soup, and freeze half for lunches next week.
Freezing soup is simple. To avoid cracks and spills, remember to not to overfill or underfill the container. When storing soup, leave about ½ in. of headroom in the vessel.
DAY 3
Taste of Home
Breakfast
Cook: Warm up a serving of Baked Oatmeal from day one and serve it with a splash of milk or cream.
No time to warm it up? No worries, this baked oatmeal is great cold too. It tastes like a fruity, oatmeal brownie—but healthy-ish. Yum.
The cheese mixture can be made ahead so all you have to do is assemble when it comes time to fire up the pan.
Dinner
Cook:Roasted Kielbasa & Vegetables is what’s on the menu tonight. Double the veggies on a separate sheet pan to have for lunch another day.
Don’t get too hung up on the specific types of vegetables listed in the recipe. If you can’t find one or it’s just not a vegetable you care for, substitute one you do like.
Eggs are generally inexpensive and their long shelf life makes them a great staple to have on hand. Whip them up with some sausage and cubed bread. This recipe makes 10 servings, plenty to have leftovers for breakfast another day.
Lunch
Cook: This Dilly Chickpea Salad is divine on whole grain bread. Reserve some of the mixture for another day’s lunch.
When you shop, check the reduced produce rack for great savings on super-ripe tomatoes, banana-bread ready bananas or other ready-to-use-today fruits and veggies.
Dinner
Cook: Your family will rave over our Favorite Baked Spaghetti casserole recipe. Reserve half for Day 7.
It comes together in a snap with simple ingredients like jarred sauce pasta sauce and Parmesan cheese. Bonus: It’s even tastier as leftovers!
DAY 5
Taste of Home
Breakfast
Cook: Enjoy your leftover Sausage and Egg Casserole.
If you need to stretch it to feed a couple of extra guests simply dice it up and serve it wrapped in a warm tortilla. Instant breakfast burrito without the fuss. No tortillas on hand? Make grilled sandwiches by layering the eggs with cheese between slices of bread. Your guests will think you’re a genius.
Lunch
Cook:Â Add cooked quinoa to your leftover roasted veggies from Day 3.
Packed with protein, this super-grain makes an easy, balanced meal out of tasty leftovers.
Dinner
Cook: As pretty as it is tasty, this Tuna Crescent Ring is sure to please.
Toss up a fresh salad to and you have a complete meal in under 30 minutes!
Feel free to make one with blueberries and another with chocolate chips for a special treat.
Lunch
Your Baked Spaghetti leftovers from day 4 will be perfect for lunch today.
We’ve pulled together microwaving tips to help keep that pasta tasting as fresh.
Dinner
Cook: Today is bird day, Follow this guide for how to how to cook a turkey. If you didn’t have a turkey in your freezer a roasting chicken will work for this meal plan (or even a couple rotisserie chickens). We’ve added a roasting bird to the grocery list for you, just be sure to adjust your list accordingly.
Whip up these ultra-creamy mashed potatoes and serve your favorite veggie on the side. Save half the potatoes for later this week.
DAY 8
Taste of Home
Breakfast
Use some of the yogurt and create a breakfast smoothie out of whatever fruit you have on hand.
We have several healthy options to inspire you and help you use up those tidbits hanging around. Smoothies are so versatile and are truly the ultimate grab-and-go breakfast.
Lunch
Grab some English muffins and throw some mini pizzas together in a snap.
Lightly toast your muffins before adding the toppings if you like your pizza a little crispy.
Dinner
A couple jars of sauce and bag of frozen meatballs make Slow-Cooker Meatball Stew a pantry friendly meal that’s not just easy, but super tasty too. Reserve half for Day 10.
No jars of sauce on hand? Use canned tomatoes to make a quick marinara instead.
This recipe is so pantry friendly! Feel free to swap in almond butter for the peanut butter or maple syrup for the honey. After you stir, it’s going to seem really liquidy and that’s okay. It thickens up in the fridge overnight.
DAY 9
Taste of Home
Breakfast
Serve your overnight oats with a pretty swirl of jam.
If you find the jam is really “jammed” from being in the refrigerator, give it a 20-second zap in the microwave. That’s just enough to loosen it up for the perfect drizzle.
Lunch
Cantaloupe has been pretty plentiful at local markets but if you can’t find a good one, honeydew will work great too. No melon? Try apples!
Dinner
Cook: Your leftover mashed potatoes will come in super-handy for these Potato Puffs. They’re the perfect side dish to crispy, breaded Dijon Pork Chops.
Any brown mustard will be delicious in this recipe. No mustard in your house? No problem! Use mayo or ranch. This recipe can take the swap with ease.
DAY 10
Taste of Home
Breakfast
Grab that half-eaten jar of salsa from the back of the fridge for this Picante Omelet Pie. Reserve half for another day’s breakfast.
It bakes up in just 20 minutes and makes enough for 2 days.
Lunch
Warm up those meatballs from day 8 for a nice hot lunch.
Take a minute and scour the fridge to see what else you can add to your meal. Any leftover cooked veggies hiding in the back corner will make help balance the meal.
Slightly sweet with a hint of spice, this dish is best served over a bed of hot rice. After dinner, divide the leftovers into individual containers. Having lunch ready to pop into the microwave takes the pressure off hectic days.
DAY 11
Taste of Home
Breakfast
Use up your stash of potatoes by making a batch of home fries to serve alongside the leftover Picante Omelet Pie from yesterday.
They’re extra tasty with the bacon but feel free to leave it out.
Beans give them a quick protein and fiber boost and warm melty cheese holds the layers together. Perfect for a snack too.
Dinner
The Hearty Cabbage Soup recipe starts off with a can of sweet pepper soup, a huge flavor punch. Make a double batch to serve for lunch. Toast up the English muffins for a side.
If you can’t find it, grab a can of ready-to-serve tomato basil soup instead. The flavor profile is a bit different, but the end result is still delicious. Cabbage is inexpensive and makes a great filler for veggie-packed soups.
DAY 12
Taste of Home
Breakfast
Simple scrambled eggs and any fresh fruit you have leftover will make a healthy protein-packed breakfast.
Lunch
Cook: Char Siu Pork from day 10 is waiting for you today.
Dinner
Grab those condiments from the back of the fridge for this Speedy Salmon Stir Fry. Substitute a quarter teaspoon of ground ginger for the fresh if you don’t have any on-hand.
Pro tip: Fresh ginger freezes really well. Keep a finger on hand and grate it straight from the freezer for recipes like this one.
DAY 13
Taste of Home
Breakfast
Cook: Keep it simple with some peanut butter toast.
Make it special with a drizzle of honey or maple syrup and a pinch of sea salt.
Lunch
Cook: Your Cabbage Soup is lunch today.
Some leftovers are just better after a day or two and this soup is no exception to that. Sprinkle the top with a bit of grated Parm for an added pop of flavor.
Dinner
Cook: Breakfast for dinner—aka—brinner! A hearty Sweet Potato and Egg Skillet is a great meatless meal that’s as delicious as it is nutritious.
You’ll get your entire day’s vitamin A in this meal.
DAY 14
Taste of Home
Breakfast
Cook: Last night’s dinner makes this morning’s breakfast a breeze.
Quesadillas are what’s for lunch today. If you have additional leftovers, try incorporating them into your dish—whether that means stuffing them into the tortilla or serving it with a side.
Take a few minutes to jot down which recipes were your favorite from this meal plan. Double-check your pantry and make note of what you need to restock, that way you’ll be able to zip through the store without forgetting anything.
You’ll have plenty of leftovers to start your next two weeks strong. Add a fresh salad to round out the meal.
To find more meal plans, along with prep ideas and strategy, check out our meal plan guide.
Easy Desserts with 5 Ingredients or Less
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When your pantry is running low, turn to this list of quick, easy desserts. You'll find the recipe details for the sweets in this video in the following slides. Craving more? Take a look at even more of our quick and easy dessert recipes.
Chocolate BillionairesEveryone raves about these chocolate and caramel candies. I received the recipe from a friend while living in Texas. When we moved, I made sure this recipe made the trip with me! —June Humphrey, Strongsville, Ohio
Peanut Butter Kiss CookiesEveryone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
Semisweet Chocolate MousseA friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Frozen Banana Cereal PopsWhen we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! —Scarlett Elrod, Newnan, Georgia
Vanilla Meringue CookiesThese sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
Oklahoma Coconut Poke CakeCoconut is the star of this cake. You get a double dose, once in the mixture that soaks into the coconut poke cake and second with it sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. —Taste of Home Test Kitchen, Greendale, Wisconsin
Whipped ShortbreadThese whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
Pecan Caramel CandiesSalty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. —Julie Wemhoff, Angola, Indiana
Coconut Pistachio PieWe simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste of Home Test Kitchen
Devil’s Food CookiesMost people don’t realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. —Melanie Van Den Brink of Rock Rapids, Iowa
Easy Peanut Butter BallsThese simple saucepan cookies are a snap to make. In fact, I can whip them up in 10 minutes for school lunches. The little treats are a big hit with any crowd—young or old. —Marg Mitro, Grafton, Ontario
Mini Blueberry TartsI served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
BaklavaBaklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey. This dessert is very rich, so one pan goes a long way. —Judy Losecco, Buffalo, New York
No-Bake Chocolate Hazelnut ThumbprintsYears ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Rainbow Gelatin CubesThese layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. —Deanna Pietrowicz, Bridgeport, Connecticut
Coconut JoysIf you like coconut, you’ll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
Mom's Fried ApplesMom often made these rich cinnamon-sugar apples when I was growing up. I swear the folks at Cracker Barrel copied her recipe! —Margie Tappe, Prague, Oklahoma
Chocolate Banana BundlesBanana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Quick Mango SorbetLast summer, I decided to try my hand at making a passion fruit and mango sorbet. But fresh fruits require more prep and are difficult to find ripened at the same time. So I experimented using frozen fruit and juice, and voila! Both are readily available and inexpensive too. —Carol Klein, Franklin Square, New York
Cranberry Pecan CookiesThese are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
Fresh Blackberry PieI grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie recipe is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
Peanut Butter Cup TrifleUsing just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. —Chris Nelson, Decatur, Arkansas
Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago, and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Easy Cake Mix BarsI take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Elegant White Chocolate MousseSimply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy white chocolate mousse recipe extra special. —Laurinda Johnston, Belchertown, Massachusetts
Double-Chocolate Toffee Icebox CakeMy mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. —Bee Engelhart, Bloomfield Township, Michigan
Layered Lemon PieThis is a great ending for almost any meal. Kids and adults all enjoy it, and the creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
Raspberry SorbetWith an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
Rocky Road Cookie CupsTraditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly rocky road cookis. —Charlotte McDaniel, Jacksonville, AL
Chocolate-Dipped Strawberry Meringue RosesEat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
No-Bake Peanut Butter Oatmeal BarsI have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! —Angela Lively, Conroe, Texas
Cake & Berry Campfire CobblerThis warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Maple Ricotta Mousse with Candied PecansTry not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, Nevada
Quick Icebox SandwichesMy mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Buttery 3-Ingredient Shortbread CookiesWith only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
Pecan Roll-UpsThis recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Lee B. Roberts, Racine, Wisconsin
Grilled Angel Food Cake with StrawberriesOne night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Coconut Creme ChocolatesI'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
Caramelized Baked CustardsCreme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Easy Oatmeal Cream PiesThese easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
S'mOreosMy son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
Confetti Cake Batter CookiesMom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
Texas TumbleweedsTumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Seabrook, Texas
Black Forest Dump CakeI make a black forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. —Meghan McDermott, Springfield, Missouri
Haystack Cookies with Peanut ButterPeanut butter haystacks are one of my favorite desserts. I love to serve them to guests because they marvel at how something so simple tastes so good! —Starrlette Howard, Ogden, Utah
Soft Chewy CaramelsOne of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, Texas
Chocolate-Dipped Apple RingsThese apple treats are a staple in my Christmas goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
Strawberry-Hazelnut Meringue ShortcakesIn summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
Frozen Greek Vanilla YogurtIt's so simple and easy to make your own frozen Greek yogurt, you might even want to get the kids in on the fun. —Taste of Home Test Kitchen
Blueberry Pie with Graham Cracker CrustWe live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan
Butterscotch Toffee CookiesWith its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia. Looking for more? Check out our list of the best fast-food dessert.
Rainbow Sherbet Angel Food CakeTalk about a dessert that pops off the plate! Sometimes I make this easy cake even more eye-catching by tinting the whipped cream. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
Quick Double Chocolate BiscottiRefrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste of Home Test Kitchen
Peanut Butter Cereal TreatsKids will love these colorful, crunchy bars. They’re a fun twist on the traditional marshmallow crispy treats…and because they’re so easy, older kids could whip up a batch on their own! —Christie Porter, Shipshewana, Indiana
SopaipillasLight, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. We love to serve them warm and to top them off with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
Macaroon Ice Cream TorteMy family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
Frozen Berry & Yogurt SwirlsI enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Apple Pie BitesThese apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen
Mocha-Pecan Ice Cream BonbonsThese bite-sized bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve them—as soon as folks sample the treats, they'll be asking how to make them. —Taste of Home Test Kitchen
Chocolaty S'mores BarsOne night my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas
Cheesecake-Stuffed StrawberriesThese luscious cheesecake-stuffed strawberries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
Lemon Crisp CookiesHere’s a quick-to-fix delight that’s perfect to make when you’ve forgotten a treat for a bake sale or potluck. They take only 10 minutes to whip up! The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. —Julia Livingston, Frostproof, Florida
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Flourless Chocolate TorteHere's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
White Candy BarkThis speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. —Marcia Snyder, Grand Junction, Colorado
Strawberry Angel TrifleI always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia
Apple-Spice Angel Food CakeI dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. —Joan Buehnerkemper, Teutopolis, Illinois
Peach BavarianFruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
Yummy Cracker SnacksThese treats are my family’s favorite. In fact, it seems no matter how many I make, they always disappear too soon! —D. Weaver, Ephrata, Pennsylvania
Mini Brownie TreatsI like to take these quick and easy treats to potlucks and family gatherings. They're always well received! —Pam Kokes, North Loup, Nebraska
Blackberry Frozen YogurtYou could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Frozen Mud PieHere's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make.
—Debbie Terenzini-Wilkerson, Lusby, Maryland
Peanut Butter Cookie CupsI’m a busy schoolteacher and pastor’s wife and I wouldn’t dare show my face at a church dinner or bake sale without some of these tempting peanut butter treats. They’re quick and easy
to make and always a hit. —Kristi Tackett, Banner, Kentucky
Apple Kuchen BarsThis recipe is about family, comfort and simplicity. My mom made this delicious sweet treat many a winter night and served it warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! —Elizabeth Monfort, Celina, Ohio
Birthday Cake Freezer PopsOn my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island
Chocolate Peanut TreatsWhen I was in high school, I took these sweet and crunchy squares to bake sales— and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. —Christy Asher, Colorado Springs, Colorado
Chocolate Peanut Butter CandyWith only three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. —Holly Demers, Abbotsford, British Columbia
Lime-in-the-Coconut Almond BarkI love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
BuckeyesThese chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
Creamy Hazelnut PieI've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas
Blueberry Ice CreamThe wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Rocky Road Fudge PopsThese sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.—Karen Grant, Tulare, California
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