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100 Holiday Party Dishes That Wow Every Time

Party guests won't be able to help themselves from polishing off—and requesting—these show-stopping recipes.

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New England Lamb Bake

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
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Red Velvet Cheesecake

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
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Bacon Cheese Wreath

My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos. —Lisa Carter, Warren, Indiana
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Chocolate Angel Cake

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
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Party Cheese Bread

You can’t go wrong with this recipe. The cheesy, buttery bread is so simple to make, but the taste is sinful. Plus it looks fantastic, and people just flock to it! It’s better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California
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White Seafood Lasagna

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
7 / 100
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Pistachio Cranberry Bark

I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
8 / 100
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Homemade Polish Pierogi

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
9 / 100
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Elegant Green Beans

Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. —Linda Poe, Sandstone, Minnesota
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I developed this recipe out of my love for cheesecake and my family’s love for pumpkin pie. I made it for Thanksgiving, and every morsel was devoured. My family wished I had made two! —Andrea Quiroz, Chicago, Illinois
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Loaded Red Potato Casserole

This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
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Crown Roast of Pork with Mushroom Dressing

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania
13 / 100
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Mocha Yule Log

This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska
14 / 100
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Chicken Tamales

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
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Green Bean Bundles

I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia
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Butter Pecan Layer Cake

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
17 / 100
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Cheese & Herb Potato Fans

It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California
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Cheddar-Veggie Appetizer Torte

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
19 / 100
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Pumpkin Creme Brulee

I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
20 / 100
Nantucket Cranberry Tart Exps Gbhrbz17 38140 D07 13 6b 2

Nantucket Cranberry Tart

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut
21 / 100
Brussels Sprouts Kale Saute Exps Tohca20 156772 E08 13 4b 4

Brussels Sprouts & Kale Saute

In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
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Coconut Bourbon Sweet Potatoes Exps Hplz17 109009 C06 08 3b 2

Coconut-Bourbon Sweet Potatoes

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas
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Berry-Cream Cookie Snaps

My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like. —Crystal Briddick, Colfax, Illinois
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Sausage-Stuffed Pumpkins

Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah
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Honey Cinnamon Roll-Ups

This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan
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Coconut-Layered Pound Cake

If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio
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Seafood-Stuffed Salmon Fillets

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah
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Rustic Squash Tarts

This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND
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Purple Ribbon Pumpkin Cake Exps Pcbbz18 38184 C04 26 2b 16

Purple-Ribbon Pumpkin Cake

I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida
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Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
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Cider Cheese Fondue

Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. —Kim Marie Van Rheenen, Mendota, Illinois
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Easy Smoked Salmon

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan
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Maple Walnut Cake

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
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Snow Pea Holiday Wreath

Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural, fresh and festive holiday note to my buffet table. —Carol Schneck, Lodi, California
35 / 100

Brie Puff Pastry

My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. —Sandra Twait, Tampa, Florida
36 / 100
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Cranberry Bars with Cream Cheese Frosting

When I place a pan of these bars in the teachers' lounge and come back after the last bell, the pan is always empty. I'd say that's a good thing. White chocolate chips and cranberries make them extra special. —Mirella Hackett, Chandler, Arizona
37 / 100

Deluxe Cornbread Stuffing

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. —Pamela Rickman, Valdosta, Georgia
38 / 100
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Herb-Glazed Turkey

Honey and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta
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Cranberry-Carrot Layer Cake

This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. —Nellie Runne, Rockford, Illinois
40 / 100
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Perfect Four-Cheese Lasagna

Lasagna is one of my favorites, and this is the recipe I’ve been making since I was a teenager. It’s a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! —Lauren Delaney-Wallace, Glen Carbon, Illinois
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Wild Rice Stuffed Squash

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
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Baked Cranberry Pudding

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
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Carrot Fruitcake

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
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Wild Rice Stuffed Pork Loin Exps Thd18 26711 C08 03 3b 3

Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
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Salted Caramel Cappuccino Cheesecake

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
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Honey Champagne Fondue

This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
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Horseradish Encrusted Beef Tenderloin Exps Bmz19 48459 C12 04 12b 10

Horseradish-Encrusted Beef Tenderloin

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
48 / 100

Mushroom Palmiers

I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
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Oyster Cheese Appetizer Log

When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois
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Malted Chocolate & Stout Layer Cake

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
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Whipped Cream Krumkake

Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
52 / 100

Festive Meat Loaf Pinwheel

This crowd-size pinwheel is special enough for holiday dinner and features ham, Swiss cheese and a delicious homemade tomato sauce.—Vera Sullivan, Amity, Oregon
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Kalamata Cheesecake Appetizer Exps Thca19 146229 C08 22 2b 9

Kalamata Cheesecake Appetizer

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California
54 / 100

Sweet Potato Orange Cups

Serve this refreshingly sweet side dish to your guests in separate cups you craft…from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. —Melonie Bowers, Sugarcreek, Ohio
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Turtle Brownies

Homemade turtle brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! —Sherry Miller, Columbia Heights, Minnesota
56 / 100

Cherry & Fontina Stuffed Portobellos

I developed this hearty appetizer for my mushroom-lovin’ kids. They’re grown now with families of their own, but they still request these when they come home. —Wendy Rusch, Trego, Wisconsin
57 / 100

Easy Scalloped Potatoes

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California
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Amaretto Ricotta Cheesecake

There's a good reason why a relative handed this cherished recipe down to me. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
59 / 100

Parmesan-Bacon Bubble Bread

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
60 / 100
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Duck with Orange Hazelnut Stuffing

For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
61 / 100

Red Pepper Cornmeal Souffle

I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California
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Steamed Carrot Pudding

This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
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Appetizer Blue Cheese Logs

Three kinds of cheese and some curry powder make this cheese log a little more lively than most. Swipe it on your favorite cracker with a drizzle of honey for a sensational snack. —Ethel Johnson, North Saanich, British Columbia
64 / 100

Mint-Pesto Lamb Chops

I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.—Melanie Stevenson, Reading, Pennsylvania
65 / 100
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Black Walnut Layer Cake

My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio
66 / 100
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Goat Cheese & Onion Pastries

A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. The recipe is a must on all our entertaining menus. —Heidi Ellis, Monument, Colorado
67 / 100

Glazed Cornish Hens with Pecan-Rice Stuffing

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
68 / 100
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Holiday Snowflake Cake

The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It’s best to frost the cake just before serving as the frosting may soften over time. —Lynne Peterson, Salt Lake City, Utah
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Cranberry-Walnut Sweet Potatoes

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead—just leave out the walnuts until you're ready to serve. —Mary Wilhelm, Sparta, Wisconsin
70 / 100
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Flourless Chocolate Cake with Rosemary Ganache

This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. —Kelly Gardner, Alton, Illinois
71 / 100
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Apple-Sage Roasted Turkey

A hint of apple flavor gives a slightly sweet spin to a holiday dinner’s main event. The lovely aroma wafting from your kitchen as this turkey cooks will have everybody talking. —Suzy Horvath, Milwaukie, Oregon
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Cranberry Almond Pound Cake Exps Tohcom19 100190 C07 23 4b 13

Cranberry-Almond Pound Cake

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
73 / 100

Cranberry Brie Pinwheels

People may wonder when you found the time to make these crisp, flaky pinwheels—but they’re really quite easy to do. And the filling is bursting with savory goodness and a touch of sweetness. —Marcia Kintz, South Bend, Indiana
74 / 100

Pepper-Stuffed Pork Tenderloin

Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia
75 / 100

Aunt Murna's Jam Cake

I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
76 / 100
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Dutch Speculaas

In Holland, it’s tradition to mold this dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
77 / 100

Asiago Beef Tart

I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works, too. —Veronica Callaghan, Glastonbury, Connecticut
78 / 100

Crown Roast with Apricot Dressing

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
79 / 100
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Snowy Pine Cones

Pull out each goldfish graham and dip it into the soft center to snack on these pine cones. There's nothing more fun or creative on the cookie table this year! —Betty MacArthur, Portland, Oregon
80 / 100
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Caramel Havarti

Havarti cheese is a wonderful dessert cheese and is made even better by pecans, caramel topping and apples. This recipe is elegant yet simple. —Tia Thomas, Mountain City, Tennessee
81 / 100
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Red Velvet Cake Roll

Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. —Tonya Forsyth, Waurika, Oklahoma
82 / 100
Chocolate Espresso Nut Torte Exps Thca19 133931 C02 21 1b 17

Chocolate Espresso-Nut Torte

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
83 / 100
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Puff Pastry Holly Leaves

These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. —Angela King, Walnut Cove, North Carolina
84 / 100
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Upside-Down Fruitcake

I get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! —James Schend, Taste of Home Deputy Editor
85 / 100

Butternut, Kale and Cashew Squares

Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch or lunch, or as a dinner entree. You also can make the pieces smaller and serve it as an appetizer. —Arlene Erlbach, Morton Grove, Illinois
86 / 100

Blue Cheese-Mushroom Stuffed Tenderloin

Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. —Joyce Conway, Westerville, Ohio
87 / 100
Pumpkin Cranberry Cheesecake Exps Pcbz19 113411 E04 24 3b 12

Pumpkin Cranberry Cheesecake

One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. —John Abraham, Boca Raton, Florida
88 / 100
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Corn & Onion Souffle

I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia
89 / 100
Camembert Cranberry Pizzas Exps Thca17 108761 B05 17 1b 6

Camembert & Cranberry Pizza

Appetizer pizza takes several steps up in elegance with creamy Camembert cheese. The bright red color and tangy flavor of the cranberries make this a welcome addition to any holiday party. —Sue Sans, Buckeye, Arizona
90 / 100
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Miniature Pumpkin Cake Towers

I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania
91 / 100
Grampa S German Style Pot Roast Exps Thedsc19 216676 C02 05 2b 2

Grampa's German-Style Pot Roast

Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada
92 / 100
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Goat Cheese Spread in Roasted Pepper Cups

I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington
93 / 100
Pressure Cooker Cranberry Apple Red Cabbage Exps Thca17 207936 B08 17 1b 1

Pressure-Cooker Cranberry Apple Red Cabbage

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
94 / 100
Mocha Hazelnut Torte Exps Hbmz19 46652 B06 26 10b 9

Mocha Hazelnut Torte

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
95 / 100
Grasshopper Cookies And Cream Cheesecake Exps Tohon19 229487 E06 12 6b 49

Mint Chocolate Cheesecake

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. —Sue Gronholz, Beaver Dam, Wisconsin
96 / 100
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Spinach & Chicken Phyllo Pie

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas
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Baby Swiss Appetizer Cheesecake

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas
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Frosted Chocolate Cake Exps Cwfm18 215012 D10 13 8b 3

Frosted Chocolate Cake

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri
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Cheese-Stuffed Sweet Onions

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan. Any blend is delicious! —Sonya Labbe, West Hollywood, California
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Gruyere and Crab Palmiers

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.