150 Cast Iron Recipes For Winter

I came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision. —Margaret Sumner-Wichmann, Questa, New Mexico

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I’ve found this recipe is a great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

I’ve always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree that the wonderful flavor makes it well worth the extra effort. —Suzanne Strocsher, Bothell, Washington

Even people who normally don’t care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor

Meet the Cook: With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn’t get enough! -Marilyn Moseley, Toccoa, Georgia

These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them.

This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

Put these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor

“This recipe was passed on to me by a friend. I’ve altered it slightly to suit our tastes,” Leann Hilmer from Sylvan Grove, Kansas says of the simple skillet supper. “We like it with a fresh green salad.”

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. —Roxanne Chan, Albany, California

Combine cream cheese filling, crunchy coating and smoky heat from chipotle peppers in adobo sauce to seriously up your chicken dinner game. —Carolyn Kumpe, El Dorado, California

I found this recipe soon after I was married 47 years ago. You’ll need just a few ingredients, which you probably have on hand. It’s super quick to put together, too. It’s a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania

You’ll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It’s simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor

My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn’t big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California

We love Italian sausage sandwiches, but the bread isn’t diet friendly for me, so I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. —Tina M. Howells, Salem, Ohio

Their light, tender texture and apple cider flavor make these small bites a big hit! My mom made them every year as soon as the weather turned cool. I carry on the tradition, and the aroma always brings back cherished memories. —Rebecca Baird, Salt Lake City, Utah

Here’s an old-fashioned pantry dessert made with items you can easily keep on hand. Mix up a second batch of the dry ingredients for the dumplings to save a few minutes the next time you prepare it. —Shannon Roum, Cudahy, Wisconsin

This recipe took first place in the 2011 South Dakota Beef Cook-off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD

Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan

You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.—Margaret McClatchey, Loveland, Colorado

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it’s out of season, though, I do substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

This historic pie has been in our family for many generations and is always at all of the family get-togethers.—Suzette Pruit, Houston, Texas

My husband loves this dish. It’s easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania

This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.—Betty Slivon, Sun City, Arizona

This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia

Like most farmers, my husband loves chili. And with all of the vegetables, cheese and meat in it, this quick dish makes a real meal. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio

Why bake when you can make an entire dessert on the stovetop? These dumplings are often requested by my family for special events like birthdays.—Becky Magee, Chandler, Arizona

The story goes that when Austrian Kaiser Franz Josef’s chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. —Erika and Peter Durlacher, Whistler, British Columbia

Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.) —Sandra Cothran, Ridgeland, South Carolina

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina

This recipe goes back at least as far as my grandmother, who was born in the early 1900’s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch—because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples…they make this a true Midwestern meal. —Ruth Schafer, Defiance, Ohio

The browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad, and dinner’s done. —Helen Bridges, Washington, Virginia

It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho

This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by—it mixes up in a jiffy, yet it’s substantial and satisfying. —Cora Dowling, Toledo, Ohio

This is always a hit with guests—and with me! I love it because it’s simple and it can be assembled ahead of time. —Irma Schnuelle, Manitowoc, Wisconsin

My family enjoys this delicious recipe—it’s like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

Here’s a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

If you’re looking for a pretty dish to make when having guests for brunch, try this. Everyone I’ve served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I’d written down incorrectly! If you don’t leave out the flour as I did, it’ll turn out terrific! —Judi Van Beek, Lynden, Washington

With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal…with little fuss!

Whenever I serve this fruity pancake, people think I slaved for hours. They’re surprised that such an attractive, scrumptious dish could be so easy. —Carol Williams, St. Joseph, Missouri

I found this simple skillet recipe years ago on a can label. I made some tweaks, and my family loved it. Because it’s so easy to put together, it’s a real timesaver for people with super busy schedules. —Maxine Neuhauser, Arcadia, California

My sister-in-law always made this delicious breakfast dish when we were camping. Served with toast, juice and milk or coffee, it’s a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I’ve passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

Our state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in our family. —Kitty McCue, St. Louis Park, Minnesota

This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

Cornbread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, Louisiana

It’s been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts – unless it was to double them! Our home’s on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia

When you’re looking for something healthy in a hurry, you can’t beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it’s definitely worth the effort. —Melanie Mero, Ida, Michigan

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays.

This recipe was one of my mother’s favorites. The flavors call to mind the taste of corn bread stuffing! —Shirley Smith, Yorba Linda, California

This warm sausage dip is a family-favorite snack on cool days. The meat-lovers in your family will especially love this country-style appetizer. —Susie Wingert, Panama, Iowa

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

My parents were emigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

I was really glad to find this recipe since it’s a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs – tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake “Delicious!” and asked for seconds.—Bobbie Talbott, Veneta, Oregon

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their “get acquainted” visit in 1927. At that time, cooks measured ingredients as pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

Mom made these for me often while I was growing up. The recipe is very dear to me.—Margie Tappe, Prague, Oklahoma

Try my prize-winning pastry! These rolls are so popular that they often don’t even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

Twenty minutes is all you’ll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio

We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio

My Grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our two young daughters. —Michele Madden, Washington Court House, Ohio

There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania

Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.

While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it’s still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado

My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we’re too tired to prepare a big meal. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida

This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra special treat, add chocolate syrup!—Sharon Yonts, Scottsboro, Alabama

My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

My family often requests this meatless main dish. It’s a tempting cross between pizza and spaghetti. —Andrea Quick, Columbus, Ohio.

I modified a traditional Dutch baby recipe given to me by a friend to come up with this version my family thinks is terrific. You’ll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

When the holidays roll around, I’d rather spend time with family and friends than be stuck in the kitchen. So I’ve come to rely on easy-to-fix recipes like this. No one can resist Canadian bacon and apples coated with a brown sugar glaze. —Paula Marchesi, Lenhartsville, Pennsylvania

This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana

On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York

Big pizza flavor comes through in these rolls. My recipe makes two pans because you’ll need ’em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario

From field editor Barbara McCalley of Allison Park, Pennsylvania, these easy-to-fix sausage bites are coated in a thick, zesty sauce with just the right amount of sweetness.

If you like stuffed peppers, you’ll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania

These fried cinnamon-sugar goodies from the Country Woman Test Kitchen are best when fresh and hot. Try them with cups of coffee or hot chocolate. Don’t be surprised if people start dunking…and then go back for more fritters.

This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it’s delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it’s a snap to clean up for a weeknight supper.

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile. It can be doubled or tripled for a crowd, and the sausage freezes well either cooked or raw. —Angela Buchanan, Longmont, Colorado

This sweet, gooey pancake is dressed up with cara melized pears and baked until golden. Cut into serving-size wedges, it’s a special change of pace.

This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you’ll want another bowl! —James Hayes, Ridgecrest, California

So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.

Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast customers. They love the cake’s savory middle and maple syrup topping. It’s a great way to start the day! —Lorraine Guyn, Calgary, Alberta

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

This is warm, sweet and filling—comfort food at its best! Scoop it up hot from the oven and serve it on those crisp, cool autumn days. —Taste of Home Test Kitchen

Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen

For this pork hash recipe, we add potatoes and veggies to leftover tenderloin. It’s an easy, creamy weeknight supper in minutes! —Taste of Home Test Kitchen

This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

This focaccia has been in my mom’s family for several generations. It is one of my most requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

My daughter and I used to make this chapati recipe frequently. It’s so fun and goes well with any spiced dish. We use this Indian flatbread to make sandwich wraps, too. —Joyce McCarthy, Sussex, Wisconsin

You’ll be tempted to eat this main dish with all the delicious flavors of a stuffed pork chop straight out of the pan. But save some for your guests—it’s sure to wow them at the dinner table! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin

Dig into this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington

I also call this “my grandson’s mac and 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

For my busy family, a semi-homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba

This recipe was inspired by my family’s love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper’s as down-home as it gets. —Janine Talley, Orlando, Florida

I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho

My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I’ve adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri

I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. We like to make fries with different toppings like cinnamon sugar or cayenne pepper, and then we discovered how awesome they are with blue cheese. —Katrina Krumm, Apple Valley, Minnesota

Pork tenderloin becomes amazingly tender in this braised stew. It’s a fantastic meal for a cold winter night. —Nella Parker, Hersey, Michigan

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska

I made a pot of this awesome soup when visiting my sister and her family. Now, I’ll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he’s off at college. —Tiffany Ihle, Bronx, New York

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California

As a boy, I wolfed down my grandmother’s fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina

This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida

This crave-worthy casserole has a golden hash-brown crust that’s topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

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 corn bread dressing. —Suzanne Mohme, Bastrop, Texas

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, 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 my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas

It was time to amp up my usual sandwich rotation. I used pesto with turkey, sweet red pepper and onion to get the crunch and munch factor going. —Rusty Koll, Elmwood, Illinois

The cast-iron skillet browns these delicious rolls to perfection. My family can’t get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas

Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. —Charlene Chambers, Ormond Beach, Florida

This gnocchi dish tastes like bacon cheeseburgers. Go ahead and top it as you would a burger—with ketchup, mustard and pickles. —Ashley Lecker, Green Bay, Wisconsin

My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania

To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas

My husband would eat pork chops every day if he could. Luckily, they’re good all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin

If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York

My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois

This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. —Emory Doty, Jasper, Georgia

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M’s or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cup fresh raspberries.—James Schend, Deputy Editor Taste of Home magazine

We always have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri

Here’s a good and hearty supper. If I have fresh mushrooms on hand, I slice them and toss them in the skillet. You could add cooked veggies like broccoli or cauliflower, too. —Sandy Harz, Spring Lake, Michigan

Thanks to fresh veggie dishes like this one, I almost forget I’m wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

Leeks are too delicious to stand only as an enhancement. Here, they’re the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

I’ve been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I’m pressed for time. —Sarah Gilbert, Beaverton, Oregon

My mother always made this while we were growing up. Now I make it for my own husband and kids. I use the small-size biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves ’em. —Keri Boffeli, Monticello, Iowa

This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Babbitt, Minnesota

Cheeseburgers are delicious in any form, but I’m partial to this creamy pasta dish that seriously tastes just like the real thing. It’s weeknight comfort in a bowl. —Tracy Avis, Peterborough, Ontario