144 Chocolate-Free Desserts That Satisfy

Easy Confetti Pie

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Grapefruit Yogurt Cake

We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont

Pecan Pumpkin Dessert

I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina

Blueberry Cheesecake Ice Cream

After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota

Old-Fashioned Carrot Cake with Cream Cheese Frosting

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania

Peanut Butter Cream Pie

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia

Raspberry Custard Kuchen

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

Apple-Pumpkin Upside-Down Cake

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California

Grilled Fruit Phyllo Tart

This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina

Down East Blueberry Buckle

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

Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen

Palmiers

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Marshmallow-Almond Key Lime Pie

Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina

Cherry Bars

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan

Easy Oatmeal Cream Pies

These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado

German Apple Strudel

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon

Blueberry Zucchini Squares

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

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

Orange Pistachio Cookies

I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. —Lorraine Caland, Shuniah, Ontario

Easy Cream Pie

Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor

Creme de Menthe Cupcakes

We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California

Grilled Figgy Pies

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

Nutty Cheesecake Squares

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York

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Blackberry Frozen Yogurt

You could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah

Lemon Orange Cake

I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida

Cake & Berry Campfire Cobbler

This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho

Spiced Pumpkin Tiramisu

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

Rustic Honey Cake

When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota

Texas Pecan Pralines

My pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. —Carol Jones, Blue Ridge, Texas

Shortcut Tres Leches Cake

My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California

Cranberry Cheesecake

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan

Walnut-Filled Pillows

These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. —Nancy Kostrej, Canonsburg, Pennsylvania

Lemon Whirligigs with Raspberries

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

Not-Fried Ice Cream Cake

We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd, and it’s conveniently made ahead. —Taste of Home Test Kitchen

Spiced Peach Puffs

We always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream and peaches is the best. —Agnes Ward, Stratford, Ontario

Freezer Strawberry Shortbread Dessert

When I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana

Mini Peanut Butter Sandwich Cookies

Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana

Raisin Date Bread Pudding

All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan

Walnut Toffee Tart

I usually serve this scrumptious tart on Christmas and New Year’s Day. It really showcases walnuts and is so impressive to serve. —Patricia Green, Yuba City, California

Blueberry Graham Dessert

When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen

Creamy Pineapple Pie

Creamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

Berry White Ice Pops

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

Almond Cherry Cobbler

This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota

Cheesecake with Berry Sauce

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska

Lemon Tart with Almond Crust

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona

Frozen Hawaiian Pie

Cool summer pies are one of Mom's specialties. This version offers pineapple, maraschino cherries and walnuts that are folded into a fluffy filling. It's an easy yet tempting no-bake dessert. —Jennifer Mcquillan, Jacksonville, Florida

Angel Strawberry Dessert

This angel dessert is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty strawberry angel food cake, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia

Iced Orange Cookies

I usually make these bite-size orange cookies at Christmastime, when Florida citrus is plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

Rhubarb Mandarin Crisp

An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario

Almond Raspberry Stars

The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania

Peanut Butter Popcorn Balls

Friends and family are always happy to receive these tasty peanut butter popcorn balls. I love making them as well as eating them! —Betty Claycomb, Alverton, Pennsylvania

Winnie's Mini Rhubarb & Strawberry Pies

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California

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

Rustic Fruit Tart

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

Toffee-Pear Crisp Bread Pudding

My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California

Cranberry-Orange Trifle

I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario

Fluffy Cranberry Delight

This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire

Lemon Snowdrops

I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California

Strawberry Lemon Shortcake

I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland

Buttery Orange Sugar Cookies

My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois

Grilled Honey-Balsamic Glazed Fruit

One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington

Peanut Bars

With peanut butter in both the batter and frosting, plus chopped nuts sprinkled on top, these treats have triple the goodness. It's one of my favorite recipes for peanut bars. —Ren Reed, Tavares, Florida

Birthday Cake Freezer Pops

On my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island

Pecan Butter Tarts

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio

Glazed Lemon Chiffon Cake

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah

Easy Crunch Berry Pie

This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen

Sweet Potato Cream Cheese Bars

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas

Homemade Vanilla Ice Cream

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. —Taste of Home Test Kitchen

Caramel Pecan Cheesecake

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio

Cranberry-Filled Orange Pound Cake

I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, include 2/3 cup flaked sweetened coconut when adding the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania

Healthy Apple Crisp

This easy dish is a tradition in my family. It's as quick as a boxed cake mix but it's a healthier dessert choice. It's ideal in fall when it seems that everyone has a bag or two of fresh apples to give away! —Terri Wetzel, Roseburg, Oregon

Cranberry Oatmeal Cookies

Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. —Pat Habiger, Spearville, Kansas

Rhubarb Strawberry Cobbler

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington

Sour Cream Apple Pie

A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina

Kentucky Butter Cake

I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

Mini Cherry Cheesecakes

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan

Rolled Oat Cookies

I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. -Kathi Peters, Chilliwack, British Columbia

Rhubarb Custard Bars

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Cranberry-Pear Apple Crisp

With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine

Raspberry Ribbons

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia

Apple Dumpling Bake

I received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family's tastes. The soda is definitely the secret ingredient in this rich apple dessert. —Chris Shields, Monrovia, Indiana

Best Lime Tart

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

Gingerbread Cookies with Buttercream Icing

When it’s time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it’s too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. —Ann Scherzer, Anacortes, Washington

Grandma's Strawberry Shortcake

I can still taste the juicy berries piled over warm biscuits and topped with a dollop of fresh whipped cream. My father added even more indulgence to the dessert by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan

Daisy's Fruitcake

I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas

Squash Custard Pie

Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It’s good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California

Easy Pistachio Tube Cake

Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia

Citrus Cranberry Pie

To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

Cherry Divinity

It's just not a party without these light and airy confections on my dessert platter. The recipe is versatile because you can replace the cherry gelatin with any flavor that suits your taste. —Crystal Ralph-Haughn, Bartlesville, Oklahoma

Blackout Peach Bread Pudding

I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York

Key Lime Cupcakes

I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan

Rum Raisin Creme Brulee

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

Hungarian Walnut Cookies

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

Baklava Tartlets

Want a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. —Ashley Eagon, Kettering, Ohio

Kourabiedes (Greek Butter Cookies)

I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. —Rebecca Sprague, St. Louis, Missouri

Deep-Dish Apple Pie

This deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts

Ice Cream Kolachkes

These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

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

Blueberry Lattice Bars

Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine

Easy Cake Mix Bars

I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri

Peach Cobbler Dump Cake

This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas

Lime Basil Pie

This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.

Buttermilk Cake with Caramel Icing

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky

Peach & Blueberry Trifle

This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario

Blueberry Ice Cream

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

Scottish Shortbread

My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

Strawberry Pretzel Salad

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Cranberry Layer Cake

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

No-Bake Peanut Butter Treats

Perfect for road trips, these peanut butter oatmeal balls won’t stick to your hands. Keep them in the refrigerator for portable snacks. —Sonia Rohda, Waverly, Nebraska

Black Walnut Cookies

Black walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. It's best to store them in the freezer. —Doug Black, Conover, North Carolina

Lemon Bars

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

Cherry-Pecan Icebox Cookies

During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. —Betye Dalton, Tupelo, Oklahoma

Brown Sugar Pound Cake

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

Orange Spritz Cookies

Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois

Zucchini Dessert Squares

We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan

Lemon Meltaways

Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. —Mary Houchin, Lebanon, Illinois

Lemon Pound Cake

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

Frosted Cranberry Drop Cookies

I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. —Shirley Kidd, New London, Minnesota

Butter Pecan Fudge

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

Holiday Almond Tassies

I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan

Glazed Maple Shortbread Cookies

Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario

Lemon Supreme Pie

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Apple Pie Bites

These apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen

Peach-Blueberry Crumble Tart

This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. —James Schend, Dairy Freed

Chewy Salted Peanut Bars

My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin

Cranberry Lemon Sandwiches

I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York

Gran's Apple Cake

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California

Almond Tea Cakes

When I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario

Buttery 3-Ingredient Shortbread Cookies

With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Zucchini Cupcakes

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

Big Soft Ginger Cookies

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

Cinnamon Apple Cheesecake

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma

Almond Toffee Sandies

I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa

Italian Christmas Cookies

A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania

Caramel Rhubarb Cobbler

I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina