This Cheesy Pull-Apart Bread Will Get the Party Started

Barbecued beef dip is a holiday staple in our house. My husband can’t get enough! —Selena Swafford, Dalton, Georgia

Unless you plan to make two, don’t count on leftovers. As an appetizer or side, this cheesy flat bread will be devoured in less time than it takes to bake. And that’s not long! —Suzanne Zick, Maiden, North Carolina

Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana

This recipe started at school—I’m a teacher, and when a colleague brought Hot Cheese Dip to our regular staff potluck, I immediately gave it an A+. —Ardyce Piehl, Poynette, Wisconsin

This super creamy mac ‘n’ cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it too. —Ann Bowers, Rockport, Texas

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they’re really fast to whip up, too. —Kathy Norris, Streator, Illinois

A local restaurant serves a similar soup but wouldn’t share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin

For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon

My friends threaten not to come by unless this dip is on the menu! The rich spread bakes right in the bread bowl and goes well with almost any dipper. Plus, cleanup is a breeze. —Nicole Marcotte, Smithers, British Columbia

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don’t have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario

I created this recipe for my husband, who loves mac & cheese. He describes this recipe as “unbelievably delicious” because of the crispy deep-fried coating and the creamy richness on the inside.—Shirley Rickis, Lady Lake, Florida

THIS easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan

I also call this “My Grandson’s Mac & Cheese.” Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I’ve been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida

I discovered this recipe in the reader’s exchange page of our local electric cooperative’s magazine. Serve it whenever you’ve got a crowd to please!—Judy Chandler, Franklin, Kentucky

These special potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana

Both children and adults enjoy this dip. I like it, too—it’s so quick and easy to prepare. I make it for special occasions…birthdays, Christmas parties and more. —Carol Werkman, Neerlandia, Alberta

We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado

I love cooking, but I’m not into fancy gourmet foods. I think it’s more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado

After our trip to Italy, I wanted to recreate the tastes and dishes that we loved. This lasagna dish is light and full of the flavors that we found in our travels.—Gina Siano, Cincinnati, Ohio

As a comfy side dish, grits have great potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. —Paula Hughes, Birmingham, Alabama

I’ve had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make—and I never have to worry about storing leftovers! —Vada McRoberts, Silver Lake, Kansas

Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. —Janet Myers, Napanee, Ontario

This recipe is one of my family’s favorites. The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. —Jennifer Trenhaile, Emerson, Nebraska

You can assemble this effortless appetizer in a jiffy. The pizza-flavored dip goes very fast, so you may want to make two batches. —Stacie Morse, South Otselic, New York

When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio

If you’re looking for a great make-ahead snack, try these mini grilled cheese. They’re nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. —Anita Curtis, Camarillo, California

I made this creamy spread with my students and it was a big success. It is easy to make and the flavor contrasts make it interesting. Toasty bread slices are the perfect compliment. Paula Englert, Louisville, Kentucky

I created this great dip by accident one day when I wanted to make a taco casserole but discovered I didn’t have all the ingredients. —Claudia Jacobsen, Luverne, North Dakota

This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you’re ready for company. —Betty Rabe, Mahtomedi, Minnesota

I make a great vegetarian Buffalo-style appetizer. Macaroni and cheese get heated up with Louisiana-style hot sauce, breaded and baked. These tasty nibbles are served with blue cheese dressing. —Ann Donnay, Milton, Massachusetts

You can’t go wrong with this recipe. It looks fantastic and people just flock to it! It’s great with pasta, too. Cheesy, buttery and finger-licking good, this bread is hard to beat. It’s so simple and the taste is sinful! —Karen Grant, Tulare, California

Want to know how to make lasagna for a casual holiday meal? You can’t go wrong with this deliciously rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois

I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio

I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it’s now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois

For a classic grilled sandwich, this recipe is the best. You can also use your imagination for other fillings, such as a sprinkle of Parmesan cheese, Italian seasoning, chives or even a tiny spoonful of salsa. —Edie DeSpain, Logan, Utah

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania

This is a great way to make America’s most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts

Whenever I go to an event, I’m always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota

To create a more “grown-up” grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! —Jess Apfe, Berkeley, California

For 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. —Elizabeth Wolff, Carmel, Indiana

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It’s one of our family’s beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

I like to experiment when making hamburgers and stuffing them with sharp Cheddar cheese makes them absolutely delicious. For lighter fare, I sometimes use a combination of lean ground beef and ground turkey. —Deb Williams, Peoria, Arizona

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan

I cannot throw a party without making this recipe. It’s fast and easy, and my kids love it. —Courtney Wilson, Fresno, California