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Memaw’s Banana Pudding
Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
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Grandma’s Baked Ham Salad Sandwiches
This ham salad is another tried-and-true recipe I found in my grandma’s recipe box. I love seeing her handwriting on faded notecards. —Crystal Jo Bruns, Iliff, Colorado
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Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
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Carrot Raisin Salad
This traditional salad is one of my mother-in-law’s favorites. It’s fun to eat because of the crunchy texture, and the raisins give it a slightly sweet flavor. Plus, I love how easy it is to make. —Denise Baumert, Dalhart, Texas
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Best Ever Crescent Rolls
My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin
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Strawberry Cake
Looking for the perfect strawberry cake recipe? We use fresh strawberries and strawberry jam to create a cake that is full of juicy berry flavor and looks totally pretty in pink.
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Mini Hot Browns
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
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Easter Bunny Treats
Our whole family has fun making these bunny-riffic treats together. They are just so cute! —Holly Jost, Manitowoc, Wisconsin
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Comforting Tuna Patties
My grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington
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Banana Split Cake Bars
Summer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming
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Grandma’s Onion Squares
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
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Sour Cream-Leek Biscuits
These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
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Coconut Cake
Our three-layer coconut cake recipe packs plenty of tropical vibes with its sweet coconut flavor and a decadent, creamy frosting.
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Pickled Carrots
Sweet, sour and salty all in one, pickled carrots are the perfect addition to a sandwich or salad. Here's how to make pickled carrots in just a few simple steps.
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Bread Pudding Pie
This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana
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Grandma’s Rice Dish
My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I’ve made this recipe regularly since then. —Lorna Moore, Glendora, California
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Apricot Mud Hen Cake Bars
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
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Copycat Panera Broccoli Cheese Soup
This copycat Panera broccoli cheddar soup is the perfect comfort food. Serve it in a bread bowl for a filling meal.
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Gooey Lemon Rolls
My mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho
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Poached Chicken
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.—James Schend, Pleasant Prairie, Wisconsin
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Sweet & Tart Lemon Jell-O
With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California
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Grandmother’s Toad in a Hole
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
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Buttermilk Blueberry Pancakes
Here's my recipe for classic blueberry pancakes—light as a feather and bursting with flavor! —Ann Moran, Islesford, Maine
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Grandma's Scottish Shortbread
My Scottish grandmother was renowned for baked goods, and these chunky shortbread bars are an example of why. —Jane Kelly, Wayland, Massachusetts
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Apricot Ice Cream Soda
This recipe came from my husband’s aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas
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Roasted Strawberry Sheet Cake
My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
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Authentic Pasta Carbonara
I learned during my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious—just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
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Asparagus Tuna Noodle Casserole
I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada
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Roro’s Pineapple Cookies
My memories of the holidays always include my mom’s pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey
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Filipino Chicken Adobo
Filipino adobo is an easy-to-make weeknight staple. Its versatility and ease of cooking is one of the reasons chicken adobo is considered the unofficial national dish of the Philippines.
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Lemon Pudding Dessert
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
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Saucy Grilled Pork Chops
My mamaw in Kentucky used this “dip,” as she called it, on many grilled meats including chicken and steak. —Misty Schneider, Bayport, Minnesota
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Sauteed Tarragon Radishes
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
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Pea Salad with Bacon
This creamy pea salad with bacon combines crisp green peas, crunchy bacon, cheese and tangy ranch dressing for a flavorful side dish that's ready in just 30 minutes.
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Bunny Tails
My granddaughters and I came up with this clever and easy idea for Easter. —Kelly Ciepluch, Kenosha, Wisconsin
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Fried Potato Salad
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. —Leann Stallard, Dryden, Virginia
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Grandma’s Carrot Cake
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
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Apricot-Rosemary Scones
Make these easy sweet-savory scones a family project. It’s a delightful way to show your love on Mother’s Day. —Charlene Chambers, Ormond Beach, Florida
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Hazelnut Asparagus Soup
My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
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Springtime Beignets & Berries
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
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Sicilian Steamed Leeks
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
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Spring Onion Pimiento Cheese Grits
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
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Chicken Francese
I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York
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Key Lime Cream Pie
I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida
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Grandma’s Yeast Rolls
My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. —Nancy Spoth, Festus, Missouri
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Lemon Curd Cookies
I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
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Cherry Hand Pies
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
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Berry Curd
I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. —Margo Zoerner, Pleasant Prairie, Wisconsin
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Classic Cobb Salad
Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
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Rhubarb Crumble Ice Cream
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
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Hamantaschen
Our guide walks you through making hamantaschen, traditional triangle-shaped cookies for Purim, and even customizing them with different fillings.
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Mushroom and Spinach Saute
Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas
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Pina Colada Icebox Cake
This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
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