Ree Drummond, the Pioneer Woman, has been drawing in fans with tips for life on the home frontier for years. Now, there’s a delicious shortcut to the authentic flavors she’s known for. The home chef turned Food Network star created a line of dressings, dips and more with Kraft Heinz! This comes on the heels of successful partnerships with Walmart for a cookware collection and heat-and-eat meals.
Here’s What You Need to Know
Ree loves to cook for Ladd and the kids but feels our pain of busy days. She hopes the dressings and sauces will help cut down on meal prep so people have extra time to gather around the dinner table together. (Aw!)
Inspired by Ree’s favorite family recipes, the Pioneer Woman sauces will roll out homestyle flavors to stores across the country. Each product is decorated with her signature red gingham, of course.
Straight from the frontier in Pawhuska, you can enjoy:
- Ranch Dressings & Dips ($3.29): Frontier Ranch, Spicy Southwestern Ranch
- Homestyle BBQ Sauces ($2.99): Frontier, Apple Brown Sugar, Peach Whiskey and Honey Habanero
- Pasta Sauces ($3.99): Italian Sausage & Peppers, Rustic Bolognese, Marinara, Four Cheese and Garden Vegetable
Pair any of these sauces with some of Ree’s favorite comfort foods.
But Why Sauces?
The mom of four already has multiple ventures under her belt, including a Pioneer Woman Instant Pot. So why did she go with sauces for her next move? She shared with TODAY that in part, she was never satisfied with store-bought sauces and she hopes that her new condiments will help streamline mealtime for busy families. “My new dressings and sauces cut down on all the prep, but still deliver my signature, can’t-get-enough-of-it flavor to your dinner table. Now you can spend more time enjoying that delicious meal with your family, which is really what counts!” she says.
You’ll want to take notes on Ree Drummond’s most-used ingredients.
We Bet Our Most Popular Potluck Faves Would Be Pioneer Woman-Approved!
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Strawberry Pretzel Dessert
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Baked Spaghetti
Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
Beer Dip
Ranch dressing mix flavors this easy dip that is packed with shredded cheese and is perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado
Bake-Sale Lemon Bars
The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. — Mildred Keller, Rockford, Illinois
Chocolate Chip Cookie Delight
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
Special Sesame Chicken Salad
With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. —Carolee Ewell, Santaquin, Utah
Ham Balls with Brown Sugar Glaze
These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
Big & Buttery Chocolate Chip Cookies
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
Candy Bar Apple Salad
This creamy, sweet snickers salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa
Taco Meatball Ring
While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! —Brenda Johnson, Davison, Michigan
Pistachio Mallow Salad
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Peanut Butter Chocolate Poke Cake
When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas
Fried Prosciutto Tortellini
My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey
Little Pigs in a Hammock
Pigs in a blanket aren’t just for kids! Dijon and Camembert transform this children’s favorite into a version that’s perfect for grown-ups. —Crystal Schlueter, Northglenn, Colorado
Butter Pecan Fudge
Toasted pecans add a nutty crunch to this creamy, buttery fudge. I have given this candy with its wonderful caramel flavor as gifts at Christmastime and people always rave about it! —Pam Smith, Alta Loma, California
Hearty Pasta Fagioli
Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce
These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia
Super Chunky Cookies
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean.—Rebecca Jendry, Spring Branch, Texas
Beer-Braised Pulled Ham
To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
Cheesy Pizza Fondue
While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.
Chocolate Bavarian Torte
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Favorite Chicken Potpie
Chock-full of poultry, potatoes, peas and corn, this recipe for easy chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California
Southwestern Bean Dip
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Orange-Glazed Pork Loin
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Mini Hot Browns
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Easy Ice Cream Sundae Dessert
We kids couldn't wait to dig into this tempting ice cream dessert. It's cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. —Anne Heinonen, Howell, Michigan
Church Supper Spaghetti
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
Cucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Fudge-Topped Brownies
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings...or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta
Sandy's Slow-Cooked Chili
This savory chili is hearty and satisfying, and it will warm your guests up, too. —Sandy McKenzie, Braham, Minnesota
Swiss Cheese Bread
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
Nutty Cheesecake Squares
I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York
Chicken Tater Bake
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri
Mini Phyllo Tacos
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Iced Orange Cookies
I usually make these bite-size cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
Slow Cooker Shredded Turkey Sandwiches
This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! —Jacki Knuth, Owatonna, Minnesota
Caramel Peanut Bars
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin
Make Once, Eat Twice Lasagna
Our family loves this recipe accompanied by a green salad and garlic bread. It is so handy on lazy days or when guests arrive to have an extra, ready-made pan in the freezer. —Geri Davis, Prescott, Arizona
Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
Chicken Cordon Bleu Bake
I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I'm pressed for time myself. —Rea Newell, Decatur, Illinois
Baked Spinach Dip Loaf
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta
Fudgy Macaroon Bars
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan
Southwestern Casserole
I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
Tomato-Onion Phyllo Pizza
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I can keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia
Double Delights
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year.—Ruth Ann Stelfox, Raymond, Alberta
Shredded Pork Burritos
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah
Savory Potato Skins
For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut
Almond-Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Cabbage Roll Casserole
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Cornbread Pizza Wheels
This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. —Patrick Lucas, Cochran, Georgia
Garlic Bread Mini Muffins
These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida
Nuts-About-You Cookie Sticks
These cookies make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. —Taste of Home Test Kitchen
Bacon-Cheddar Potato Croquettes
Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia
Bacon-Colby Lasagna
With both bacon and ground beef, this hearty dish is a real crowd-pleaser. The recipe came from my grandmother, now in her 80s. I've learned so much from helping her in the kitchen. —Cathy McCartney, Davenport, Iowa
Cranberry-Orange Bars
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota
Crab Crescent Triangles
When some friends who love crab were planning a party, I created this recipe for them. The comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota
Chicago-Style Beef Rolls
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
Chocolate Maple Bars
My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Seasoned Turkey Sandwiches
This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It’s been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. —LaVonne Hegland, St. Michael, Minnesota
Pepperoni Pizza Spread
Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. —Connie Milinovich, Cudahy, Wisconsin
Apple Red-Hot Slab Pie
The color alone from the Red Hot candies makes this slab pie an instant hit. It's my absolute favorite because it holds so many family memories for us.—Linda Morten, Somerville, Texas
Eggplant Sausage Casserole
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
Turkey Sloppy Joes for a Crowd
I found this recipe in my mother's recipe box. Sometimes I serve it over vegetables such as corn or green beans, but it's equally delicious on a bun. —Julie Clemes, Adrian Michigan
Crispy Sriracha Spring Rolls
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba
Confetti Cake Batter Cookies
Mom 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
Baked Beef Tacos
This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey
Bacon-Wrapped Shrimp
I tweaked this bacon-wrapped shrimp recipe to please my family, and boy were they glad! For less heat, skip the jalapenos. —Debbie Cheek, State Road, North Carolina
Chunky Blond Brownies
Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It's a potluck offering that stands out. —Rosemary Dreiske, Lemmon, South Dakota
Creamy Turkey Casserole
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
Barbecued Meatballs
Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I make the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin
Layered Chocolate Marshmallow Peanut Butter Brownies
A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! —Judy Sims, Weatherford, Texas
Stromboli Sandwiches
Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I've made them dozens of times, I never tire of eating or serving them. —Darlis Wilfer, West Bend, Wisconsin
Artichoke Dip Bites
Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota
Browned Butter Cereal Bars
Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.—Kelly Krauss, Lebanon, New Jersey
Green Chili Beef Burritos
Recipes that are leaner in fat and calories—like the one for these burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
Marinated Olive & Cheese Ring
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Spicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
Spicy Lentil Soup
I’ve finally found a lentil soup my husband goes for. Adjust the spice level to your taste, and present this yummy soup with warm pita bread. —Eva Barker, Henrietta, New York
Taco Tater Skins
I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they're also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan
Almond Cherry Fudge
Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee
Matt's Jerk Chicken
Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. —Jenn Hall, Collingswood, New Jersey
Four-Tomato Salsa
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Slow-Cooked Turkey Sandwiches
These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. —Diane Twait Nelsen, Ringsted, Iowa
Artichoke Phyllo Cups
I wanted to create a bite-size version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Bacon Cheeseburger Tater Tot Bake
This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Spicy-Good Chicken Wings
We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee
Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Mini Rosemary-Roast Beef Sandwiches
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin
Brat & Bacon Appetizer Pizza
Brats and bacon on pizza are a tasty beginning, but I jazz them up with apricot preserves and honey mustard. These cheesy bites please my toughest critics. —Colleen Vrooman, Waukesha, Wisconsin
Candy Bar Fudge
My manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. —Lois Freeman, Oxford, Michigan
Mini Corn Muffins with Spicy Cheddar Filling
These savory little muffins were a hit at the neighborhood card party. They're pleasingly different from the usual chip-and-dip appetizers. —Margaret Blair, Lorimor, Iowa
Potluck German Apple Cake
My mother made this German apple cake for my brothers and me when we were kids. It's an excellent choice for potlucks any time of year. —Edie DeSpain, Logan, Utah
Grilled Shredded Pork Sandwiches
Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. —Amanda McLemore, Maryville, Tennessee
Avocado Goat Cheese Truffles
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Cherry Cheese Cupcakes
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
Slow-Cooker BBQ Ham Sandwiches
Friends love these barbecue sandwiches and often ask me to make them. We double the crowd-pleasing recipe and serve them at potlucks. —Dana Knox, Butler, Pennsylvania
Teriyaki Salmon Bundles
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
Apple Kuchen Bars
This 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
Chicken & Cheese Noodle Bake
This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana
Broccoli & Chive-Stuffed Mini Peppers
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Chewy Salted Peanut Bars
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin
Cuban Sliders
Bake until these wonderful little Cuban sliders are lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Sensational Crabmeat Fondue
We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Chocolate Chip Cheesecake Bars
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Pizza Pasta Casserole
Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina
Reuben Rounds
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Candy Bar Brownies
Two kinds of candy bars baked into these brownies make them an extra special treat. —Sharon Evans, Clear Lake, Iowa
Texican Chili
This flavorful, meaty chili is my favorite...and it's so easy to prepare in the slow cooker. It's a great way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Slow-Cooker Pizza Dip
I created this dip for my daughter's pizza themed birthday party. It was an instant hit and I've continued to bring this along to other gatherings. Everyone loves it! —Stephanie Gates, Waterloo, Iowa
Pecan Pie Bars
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York
Greek Pita Spread
I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario
Raspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Wheely-Good Pasta Salad
Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home. —Amber Kimmich, Powhatan, Virginia
Bacon Cheeseburger Slider Bake
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin
Caramel Pretzel Bites
I created this recipe wanting to make my own version of a pretzel log dipped in caramel, chocolate and nuts from a popular candy store. These are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan
Italian Beef Hoagies
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, Illinois
Dilly Veggie Pizza
This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Pineapple Sheet Cake
This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
Chicken Parmesan Stuffed Shells
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy cheesy mixture. —Cynthia Gerken, Naples, Florida
Party Appetizer Meatballs
These are a favorite at parties and gatherings. The recipe is easy, and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. —Nathalie Guest, Caledon, Ontario
Peanut Butter Caramel Bars
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. —Lee Ann Karnowski, Stevens Point, Wisconsin
Double-Crust Pizza Casserole
When my husband and I married, this biscuit pizza solved the "What's for dinner?" problem. As our family grew, I just made bigger and bigger batches. —Pat Crane, Pine City, New York
White Texas Sheet Cake
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Spinach Beef Macaroni Bake
This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. —Lois Lauppe, Lahoma, Oklahoma
Shrimp & Cucumber Rounds
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California
Cookies & Cream Brownies
You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon
Lime-Chipotle Carnitas Tostadas
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can custom-make their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Crunchy Vegetable Dip
I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. —Dottie Miller, Jonesborough, Tennessee
Lattice-Topped Pear Slab Pie
A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona
Stuffing & Turkey Casserole
This is a plate full of love, comfort and goodness. —Debbie Fabre, Ft Myers, Florida
Three-Bean Baked Beans
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my "special" beans. —Julie Currington, Gahanna, Ohio
Kahlua Dream Bars
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario
Cranberry-Beef Mini Burgers
Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California
Party Potatoes Au Gratin
Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother's the one folks request most. The potatoes are just as delicious the next day, reheat in the microwave with a little added milk.—Debbie Carlson, San Diego, California
Chocolate-Peanut Butter Sheet Cake
I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
Two-Bean Tomato Bake
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska
Lemony Cream Cheese Bars
Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida
Pizza Salad
A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland
Brussels Sprouts with Bacon & Garlic
When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
Easy Microwave Mint Fudge
I make these creamy, smooth squares not only for Christmas, but also for Valentine's Day. This easy microwave fudge is just as good as any you'd buy in a confectionery. —Donna Roberts, Manhattan, Kansas
Cubano Pork Sandwiches
When a hungry crowd’s coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce "mojo" because the zingy flavors are magic.—Theresa Yardas, Sheridan, Indiana
Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Potluck Banana Cake
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
Chicken Sliders with Sesame Slaw
These sweet, tangy, spicy chicken sliders have an Asian style that tingles the taste buds. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California
Loaded Smashed Potatoes
If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Not Your Mama's Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Slow-Cooked Loaded Potato Soup
I put a twist on one of my favorite comfort foods that my grandmother used to make. I look forward to passing this down to my kids. —Jamie Chase, Rising Sun, Indiana
Grandma's Cornbread Dressing
Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas