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85 Prize-Winning Easter Dishes That Will Make Memories

Treat your family to an Easter dinner that is guaranteed delicious with these contest-winning apps, mains, sides and desserts.

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Grapefruit Meringue Pie

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
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California Roast Lamb

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California
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Tangerine Tossed Salad

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. —Helen Musenbrock, O'Fallon, Missouri
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Austrian Apple Twists

This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. —Kathy Bless, Fayetteville, Pennsylvania
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Asiago Mashed Cauliflower

Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. —Colleen Delawder, Herndon, Virginia
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Pull-Apart Caramel Coffee Cake

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
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Roasted Chicken with Rosemary

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
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Parmesan Roasted Broccoli

Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
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Roasted Grape Crostini

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina
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Cranberry Crunch Cake

New Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It’s great for brunch or just with a cup of coffee! —Adelaide Krumm, Manasquan, New Jersey
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Bacon-Cheese Appetizer Pie

I first made this for an open house three years ago and everybody liked it. It's easy to make and tastes delicious. Cheesecake is popular in these parts—it's fun to have it for an appetizer instead of dessert for a change. —Joanie Elbourn, Gardner, Massachusetts
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Marinated Asparagus with Blue Cheese

Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We’re blue cheese fans, but you might like Parmesan or feta. —Susan Vaith, Jacksonville, Florida
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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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Chocolate Malt Cheesecake

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
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Blood Orange Avocado Salad

My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
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Spicy Kale and Herb Porchetta

Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. —Sandi Sheppard, Norman, Oklahoma
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Mushroom Marsala With Barley Exps Thd17 204585 B08 15 9b 9

Mushroom Marsala with Barley

This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
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Smoked Pimiento Cheese Crostini

Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
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Leek and Herb Stuffed Chicken

You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. —Shirley Glaab, Hattiesburg, Mississippi
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Mushroom-Gruyere Scalloped Potatoes

When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio
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Heirloom Tomato Pie

My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
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Green Chile Creamed Corn

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina
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Bacon-Wrapped Pesto Pork Tenderloin

I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois
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Peach-Basil Lemonade Slush

This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
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Apricot Cranberry Bread

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. —Diane Roth, Milwaukee, Wisconsin
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Pork Chop Potato Dinner

Tender chops cook on a bed of creamy potatoes in this all-in-one meal. It's a snap to assemble, thanks to frozen hash browns, canned soup, shredded cheese and french-fried onions. —Dawn Huizinga, Owatonna, Minnesota
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Peach Cream Puffs

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
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Cheesy Chicken and Leek Phyllo Pie

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
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Frosted Butter Rum Brickle Bites

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
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Deluxe German Potato Salad

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
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Warm Feta Cheese Dip

We’re big on appetizers, so this dip is a mashup of our favorite tastes, like cream cheese, feta, basil and sweet peppers. Serve with bread or chips. —Ashley Lecker, Green Bay, Wisconsin
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Dijon Pork Chops with Cabbage and Fennel

While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. —Grace Voltolina, Westport, Connecticut
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Black Bottom Brandy Bites

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
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Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
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Pineapple-Stuffed Cornish Hens

My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. —Vicki Corners, Rock Island, Illinois
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Sacher Torte Squares

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
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Contest Winning Mushroom Pot Roast Exps Sscbz18 119413 E08 24 2b 4

Contest-Winning Mushroom Pot Roast

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas
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Lemony Vegetables and Pasta

My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! —Erin Mylroie, Santa Clara, Utah
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Almond Bear Claws

This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
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Italian Chicken Chardonnay

One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. —Judy Armstrong, Prairieville, Louisiana
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Slow Simmered Burgundy Beef Stew Exps Sdas17 201283 B04 12 3b 5

Slow-Simmered Burgundy Beef Stew

My mother-in-law shared this recipe with me many 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona
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Almond Tea Bread

My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
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Slow-Cooker Tropical Pork Chops

Pork and fruit go so nicely together and when you add fresh herbs, you get this fresh, light and bright main dish that everyone loves. —Roxanne Chan, Albany, California
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Broccoli-Ham Puff Pancake

We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.—Edna Hoffman, Hebron, Indiana
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Peanut Pretzel Toffee Bark

My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
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Citrus & Herb Roasted Turkey Breast

This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. —Fay Moreland, Wichita Falls, Texas
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Brussels Sprouts Brown Betty

I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. —Shauna Havey, Roy, Utah
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Rhubarb and Strawberry Coffee Cake

Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania
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Contest-Winning Chicken Cacciatore

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania
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Baklava Thumbprint Cookies

The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
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Irish Spiced Beef

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
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Loaded Stuffed Potato Pancakes

Loaded Stuffed Potato Pancakes

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane Whittaker, Pensacola, Florida
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Chocolate Almond Silk Pie Exps Cmz18 7805 B10 20 3b 8

Chocolate Almond Silk Pie

This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
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Bavarian Pot Roast

Bavarian Pot Roast

Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio
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Frosted Fudge Brownies

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
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Chicken Florentine Meatballs

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
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Appetizer Tortilla Pinwheels

A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio
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Chicken & Dumpling Casserole

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. —Sue Mackey, Galesburg, Illinois
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Cherry Tomato Salad

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
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Lemon Chiffon Cake

This moist, airy lemon 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
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Cranberry Waldorf Salad

Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
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Corsican Chicken

Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. —Mary Bergfeld, Eugene, Oregon
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Blueberry Zucchini Squares

I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
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Oatmeal Rolls

Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
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Wild Rice Mushroom Bake

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
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Fruit-Pecan Pork Roast

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska
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Mrs. Thompson's Carrot Cake

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, Wyoming
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Banana Bread Pudding

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
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Chicken Potpie Galette With Cheddar Thyme Crust Exps Tham18 206710 C11 10 3b 13

Chicken Potpie Galette with Cheddar-Thyme Crust

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah
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Winning Apple Crisp

I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin
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Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
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Rhubarb Cherry Pie

As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee
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Texas Garlic Mashed Potatoes Exps Fttmz18 40091 C11 17 3b 4

Texas Garlic Mashed Potatoes

These creamy potatoes get their flavor burst from garlic and caramelized onions. Their savory goodness makes any meal better. —Richard Markle, Midlothian, Texas
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Strawberry Rhubarb Coffee Cake Exps Mcsmz17 2569 C01 05 6b 2

Strawberry Rhubarb Coffee Cake

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
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Traditional Lasagna

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
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California 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 is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
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Grandma's Spinach Salad

With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan
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Winning Apricot Bars

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.—Jill Moritz, Irvine, California
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Lemon Roasted Fingerlings And Brussels Sprouts Exps172208 Sd143203d10 15 4bc Rms 7

Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
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Apple Kuchen Bars

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
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Spanakopita Mashed Potatoes

I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland
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Sour Cream-Lemon Pie

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
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Grilled Salmon with Chorizo-Olive Sauce

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

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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