91 Amazing Contest-Winning Desserts

From the Recipe Creator: From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: A small slice of this impressively rich, creamy treat goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida

From the Recipe Creator: As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

From the Recipe Creator: Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. —Jacqueline, McComas, Paoli, Pennsylvania

From the Recipe Creator: I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho

From the Recipe Creator: This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

From the Recipe Creator: My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. We’re not big on pies, so this favorite is preferred at our family celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

From the Recipe Creator: These Hawaiian-style cookies may sound and look fancy, but they’re easy to make—and their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure ingredients. Children also can help shape the dough into balls, then you can finish them together. —Connie Shuff, York, Pennsylvania

From the Recipe Creator: A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting apple torte will be welcomed addition to a bake sale or potluck. —Sheila Swift, Dobson, North Carolina

From the Recipe Creator: In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. Fresh raspberries or blackberries can be substituted for the strawberries if you prefer. If your berries are tart, add a touch more sugar or honey. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: My husband and I love pie, but we can’t eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan

From the Recipe Creator: I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

From the Recipe Creator: On a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia

From the Recipe Creator: This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania

From the Recipe Creator: The 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

From the Recipe Creator: Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! —Sue Ann Benham, Valparaiso, Indiana

From the Recipe Creator: This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut

From the Recipe Creator: I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas

From the Recipe Creator: This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

From the Recipe Creator: My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana

From the Recipe Creator: Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York

From the Recipe Creator: I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama

From the Recipe Creator: After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts

From the Recipe Creator: My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

From the Recipe Creator: This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida

From the Recipe Creator: The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

From the Recipe Creator: I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico

From the Recipe Creator: This extra-special creation came from several attempts to replicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many are tempted to skip the main course in favor of it. —Molly Seidel, Edgewood, New Mexico

From the Recipe Creator: This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas

From the Recipe Creator: As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal—and definitely worth the wait. —JaNon Furrer, Prescott, Arizona

From the Recipe Creator: Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa

From the Recipe Creator: Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

From the Recipe Creator: I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: This crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio

From the Recipe Creator: This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas

From the Recipe Creator: My husband’s German family calls this Oma’s apfelkuchen, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio

From the Recipe Creator: This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It’s a favorite for our summer celebrations. —Marilyn Haynes, Sylacauga, Alabama

From the Recipe Creator: These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light­—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas

From the Recipe Creator: Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin

From the Recipe Creator: I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia

From the Recipe Creator: These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

From the Recipe Creator: I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan

From the Recipe Creator: My husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario

From the Recipe Creator: Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas

From the Recipe Creator: You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. —Scarlett Elrod, Newnan, Georgia

From the Recipe Creator: I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada

From the Recipe Creator: Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island

From the Recipe Creator: My mother-in-law loved chocolate malts and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin

From the Recipe Creator: We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho

From the Recipe Creator: You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania

From the Recipe Creator: For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan

From the Recipe Creator: Bring these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two favorite fall treats. —Diane Halferty, Corpus Christi, Texas

From the Recipe Creator: My friends love crunching into the crust—so much like shortbread—and the wildly nutty topping of these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin

From the Recipe Creator: This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. —Donna Freund, Dubuque, Iowa

From the Recipe Creator: This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

From the Recipe Creator: This super simple chocolate ice cream recipe is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen

From the Recipe Creator: Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. —Mariela Petroski, Helena, Montana

From the Recipe Creator: I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California

From the Recipe Creator: I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois

From the Recipe Creator: The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan

From the Recipe Creator: 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

From the Recipe Creator: After taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California

From the Recipe Creator: We 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. —Carmell Childs, Orangeville, Utah

From the Recipe Creator: My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. —Christina Burbage, Spartanburg, South Carolina

From the Recipe Creator: The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. —Judie Heiderscheit, Holy Cross, Iowa

From the Recipe Creator: A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta

From the Recipe Creator: A family friend gave me a simple way to make apple dumplings without lots of steps. I love the sticky cinnamon topping. —Jenny Leighty, West Salem, Ohio

From the Recipe Creator: You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, New Jersey

From the Recipe Creator: I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland

From the Recipe Creator: I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida

From the Recipe Creator: Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. —Vera Reid, Laramie, Wyoming

From the Recipe Creator: I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee

From the Recipe Creator: The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: These were my grandmother's specialty. To keep them from disappearing too quickly, she used to store them out of sight. —Beth Adams, Jacksonville, Florida

From the Recipe Creator: A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois

From the Recipe Creator: Pies are the dessert I like best to prepare. This one’s the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California

From the Recipe Creator: A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario

From the Recipe Creator: I made up this torte one afternoon, and when I served it that night, it vanished within minutes. That's when I knew I'd struck gold. —Joni Hilton, Rocklin, California

From the Recipe Creator: Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

From the Recipe Creator: A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida

From the Recipe Creator: This tasty treat has helped my family stay healthy, lose weight and still be able to enjoy dessert! Other kinds of berries or even fresh peaches are just as delicious in this cobbler. —Leslie Browning of Lebanon, Kentucky

From the Recipe Creator: This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania

From the Recipe Creator: As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming

From the Recipe Creator: This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts

From the Recipe Creator: I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan

From the Recipe Creator: If you love chocolate and coconut, this pie’s for you. Surprisingly easy to make, the only difficult part is waiting for it to cool in the fridge. —Susan Graverson, Oneida, New York