Field Editor Favorite Recipes

I have been a subscriber since the “get-go” in 1993, so there are so many Taste of Home recipes that are family favorites! This is the first one that always comes to my mind, especially in the summer. I’ve made hundreds of loaves of this quick bread, which never fails to get rave reviews! —Field Editor Debbie Johnson (Grammy Debbie)

This is very easy to make, and I always get asked for the recipe wherever I take it! I think it tastes best served with animal crackers. —Field Editor Heather Biedler (HeatherHH)

I can put this recipe together in 5 minutes in the morning and the house smells amazing when we get home. Put the frozen roast and the rest of the ingredients in the slow cooker and cook on low. Add a little extra water for more gravy. —Field Editor Michele Hester (Michele.Hester)

It’s hard to pick just one favorite! But I will go with this recipe. The first time I fixed it, my husband said that it was a keeper and to please fix it again. It is easy to prepare and tastes like something you’d get in a restaurant. I may thaw out some chicken breasts for dinner tonight! —Field Editor Joan Hallford (MarineMom_texas)

My husband belongs to a group of men that cook for each other every Saturday morning. He is the first to grab the new magazine when it comes to see if there are any “good” breakfast club recipes. This recipe has been a favorite. It is so easy and the taste is fabulous. —Field Editor Bonnie Hawkins (Bonito)

This recipe I submitted is our family’s favorite! A whole batch of the sauce makes enough for three pounds of pasta, so you can portion and freeze it. You can have summer goodness all year long! I throw in quartered cherry tomatoes, cucumber and red onion to make a pasta salad. Or I serve it hot and add it to rice or a twice-baked potato. —Field Editor Ann Sheehy (annrms)

This is one of the few recipes we’ve found for grilled boneless chicken breasts that leaves the chicken moist and delicious. It’s great as a sandwich or sliced over a crisp green salad or served as a main dish. Don’t forget some extra grilled pineapple—everyone always likes that! —Field Editor Barb Szyszkiewicz (sofmom)

I use this recipe with chicken and turkey, as well as pork. When I look in my freezer and wonder what to thaw for the next day, I always see at least one meal I can make because of this recipe! —Field Editor Kathy Allen (Cook_aholic)

I don’t think I have ever made these for company and they haven’t asked me for the recipe! It was the first recipe my new daughter-in-law asked me for! Cooked in the crockpot, they are ready when you are. I usually make a big batch and freeze the meat and broth in separate containers for a really quick but great meal! —Field Editor Joyce Moynihan (joycerm53)

As I was browsing through hundreds of Taste of Home recipes that I love, this one just waved a big flag and said, “choose me.” (Three-Chocolate Fudge came in a close second.) We make this every year for the holidays and it is the very best gingerbread I have ever had. I give it as a gift for any occasion and it freezes well for a quick treat. —Field Editor Mickey Turner (blessedwoman__SoOregon)

Hands down my absolute favorite recipe is this cake! It’s a recipe my mom cut out YEARS and YEARS ago, and she made it often. Now I make it every Easter and for special occasions and company. It is always a hit! I have the original clipping that my Mom cut out in a journal. It’s the only coconut cake I will eat! —Field Editor Ellen Folkman (buffetfan)

One of my favorite recipes is the Honey Whole Wheat Rolls. I made them years ago for Thanksgiving, and now they are a “must have.” They are simple to make and always turn out so nice! —Field Editor Lori Thompson (lorith)

I absolutely love the flavor in this Marbled Orange Fudge, which is so reminiscent of the orange Dreamsicle bars I indulged in as a child. It’s also easy to make. I like the faces folks make when they take the first bite, ignoring warnings of the sweetness and that this is NOT cheese! After that, they can’t seem to get enough of it. —Field Editor Beverly Nichols (red_savage1)

This recipe is great in the fall and winter but also in the cool spring. For Christmas, we bake a ham and this dish is great to use up some of the ham. Even my youngest, who hates broccoli, eats this quiche. —Field Editor Rachelle Stratton (rachellestratton)

This wonderful, cheery lemon recipe gets my vote! It is one of my lemon favorites. I love the fact that a dash of lemon is also included in the cream cheese layer. It’s a double dose. Just a mouthful of sunshine! —Field Editor Janie Zirbser (Appy_Girl)

This soup has been a staple at our house ever since the October/November 1996 issue of Taste of Home. My son was five years old then, and now he still requests the recipe when he comes over. It makes a hearty meal all on its own. I usually make a big batch and store leftovers in the refrigerator, which we eat for several days afterward. —Field Editor Becky Ruff (becky66)

I have a number of favorite recipes from Taste of Home, but this is a “huge favorite.” It is one of the most moist banana bar recipes I have ever made, and the icing enhances it tremendously. I make the icing for other things as well. (I do like to decrease the icing sugar to 2-1/2 cups.) Big favorite of my husband’s, too. —Field Editor Susan Kieboam (Alliea)

My all-time favorite recipe is from the Country Ground Beef cookbook that was published back in 1993. It’s my favorite recipe because it never fails to conjure up HUGE smiles! I’ve never met a person who doesn’t love them, and I never seem to be able to make enough! —Field Editor Gina Dolieslager (WisconsinG)

I was a charter subscriber to Taste of Home and still have every single issue. This is a recipe I go to time and again. I don’t even have to read the recipe I make it so often! The apple mixture bakes to a kind of crust. One of the best things is the smell of this cooking. YUM!!! —Field Editor Holly Balzer-Harz (Nightskystar)

These bars were a huge family hit. My youngest daughter brought a pan back to the college dorms with her and they are now a standard request from her dorm mates! The recipe is so quick and easy and can be made on the fly! —Field Editor Faith Ford (MidwestFoodie)

This recipe is by far my most-requested. I can put it together rather quickly because it doesn’t involve peeling the potatoes. The delicious sauce is a breeze to make. The presentation is so colorful, and it certainly makes a lot. —Field Editor Linda Vogel (linsvin)

This tasty recipe is so easy yet looks fancy! This is one of my “go to” recipes for workday meals because it goes together so quickly with a salad and buttered noodles for a delicious meal. I have even served this to company and they have raved about it. —Field Editor Lynne German (avidcookGA)