60 ’80s Recipes Worth Trying Today
From pizza rolls pizza to potato skins, this decade served up flavor (and fun). Dig into these '80s recipes that are just as rad today.
Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois
People couldn’t get enough spinach dip in the ’80s…or bread bowls for that matter. Put them together and you get this popular party dish that’s still a hit today!
Frozen pizza rolls were a staple in everyone’s home years ago. This recipe kicks them up a notch or two.
These fall-off-the-bone-tender wings have just the right amount of heat. The cool blue cheese dressing creates the perfect flavor combination for dipping. —Kevalyn Henderson, Hayward, Wisconsin
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.
Here's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make. —Debbie Terenzini-Wilkerson, Lusby, Maryland
I modified a nachos recipe I found, and my family loves it! It is now a regular at our dinner table. —Denise Wheeler, Newaygo, Michigan
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. —Karin Ness, Big Lake, Minnesota
These fantastic bites have been popular for decades, and people still devour them!
I never seem to have pizza dough on hand, but that doesn't stop our family from enjoying pizza. We top crusty French bread with creamy Alfredo sauce, sausage and veggies. It's great to serve at a party for children or teens. —Cherie Sweet, Evansville, Indiana
Pasta salad was huge in the ’80s, and this recipe changes up the flavors, textures and pasta we’ve all become used to. Give it a try!
For a big family gathering, these sandwiches are a hit. I have never served them without getting recipe requests. A fantastic blend of seasonings in a classic sandwich means no one can eat just one. —Sandy Abrams, Greenville, New York
Beef up your snack game and serve this easy taco dip with meat. Full of classic flavors, it's a little extra satisfaction for those football-day appetites. —Errika Perry, Green Bay, Wisconsin
A friend shared this rich velvety mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
This basic and classic margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. —Taste of Home Test Kitchen
I rely on this one-dish wonder on nights my husband works late or our children have after-school activities. It's a life saver! —Catherine Yeats, Lewiston, Idaho
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
When my sister introduced me to iced coffee, I didn't think I'd like it. Not only did I like it, I decided I could learn how to make iced coffee on my own. My fast-to-fix version is a refreshing alternative to hot java. —Jenny Reece, Lowry, Minnesota
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
In the wonderful world of vinegars, strawberry is the new raspberry, giving you a fresh way to put those ruby-red gems to good use. —Healthy Cooking Test Kitchen
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! —Margaret McNeil, Germantown, Tennessee
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. —Martha Sue Stroud, Clarksville, Texas
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette—and simply delicious. —Heidi Farnworth, Riverton, Utah
My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. —Briana Knight, Ferndale, Washington
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Asian fusion was a yummy food trend of the ’80s. Combine it with chicken nuggets that were a big hit then and you have this must-try entree.
Family dinners were forever changed when pre-baked pizza crusts hit the market in the ’80s. The crust makes this change-of-pace meal a snap.
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
A prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super fast and super easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too! —Joni Hilton, Rocklin, California
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? —Deborah Amrine, Grand Haven, Michigan
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. —Nadine Mesch, Mount Healthy, Ohio
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York
I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. —Lauren Hardy, Jacksonville, Florida
This meal-in-one has truly stood the test of time! Between a love for casseroles, easy meals and tater tots (of course), this savory entree was a no-brainer in the ’80s. Everyone still craves it today!
Packed with veggies, chicken, pasta and just the right amount of heat, this main-dish salad is definitely special. —Nicole Filizetti, Jacksonville, Florida
My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. —Ben Diaz, Azusa, California