29 Recipes to Make in Ramekins

Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York

Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia

The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire

If you're looking for a grab-and-go sandwich, this is high in protein, low in fat and fills you up. Plus, it's only about 200 calories! —Brenda Otto, Reedsburg, Wisconsin

Mix it up for dinner by substituting your go-to spuds dish with rutabagas. This recipe bacon, cheese and whipping cream. Even the skeptics won't be able to resist a bite! —Lisa Bynum, Brandon, Mississippi

The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska

Easter brunch will be an event to remember with this elegant egg pastry as the main dish. Everyone will love the bold flavors and light texture. —Jamie Brown-Miller, Napa, California

A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike. —Rose Denning, Overland Park, Kansas

Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan

The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.—Gilda Lester, Millsboro, Delaware

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas

The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish. —Denell Syslo, Fullerton, Nebraska

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia

This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. —Yvonne Starlin, Portland, Tennessee

No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta

Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California

This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. —Emily Chaney, Blue Hill, Maine

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

Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.—Victoria Bond, Tempe, Arizona

I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona

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

All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen

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

A fusion of late-summer fruits, these crisps make a simple dessert—and what's left can be kept for breakfast. Look for apple crisp mix in the produce department of your grocery store. —Nicole Werner, Ann Arbor, Michigan

This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona

Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota