The Top-Rated Recipes You’ll Want at Every Cookout This Summer

This is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. —Erin Frakes, Moline, Illinois

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia

My family loves this tender, juicy roast, so we eat it a lot. The salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas

These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada

Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, California

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. —Richard A Robinson, Park Forest, Illinois

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

Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina

My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make great ice cream sandwiches—just put some vanilla ice cream between two cookies for a delicious summer treat! —Anna Miller, Churdan, Iowa

We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida

I often bring this special salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas

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

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas

What better place to find a fantastic barbecue chicken than Texas, and that’s where this one is from—it’s my father-in-law’s own recipe. We’ve served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia

This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

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

Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It also tastes great with peaches and peach gelatin. —Melissa Meinke, Fawn Grove, Pennsylvania

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

Fried ice cream is such a delicious treat, but it can be a hassle to make the individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. —Andrea Price, Grafton, Wisconsin

My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota

It's well worth the effort to whip up this creamy tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia

This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen

My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, Pennsylvania

I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario

I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington

If you like pina coladas, you've gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. —Taste of Home Test Kitchen

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

These delicious ice-pops can be made with raspberries or blackberries. The rosemary sprig and lemon rind brings another layer of taste. They're quick, easy and kid-friendly. —Gloria Bradley, Naperville, Illinois

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. —Crystal Jo Bruns, Iliff, Colorado

The chard in my garden inspires all kinds of recipes. This one makes a great side dish, especially in spring and summer. —Nancy Heishman, Las Vegas, Nevada

Alabama has some tasty fresh blackberries. Fifty years ago my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead. This is her mama's recipe. —Lisa Allen, Joppa, Alabama

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

I was able to whip up this quick, yet impressive dessert, in only a few minutes after my son called and said he was bringing home his college roommates. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee

I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California

I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois

Summer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect bar form. —Jasey McBurnett, Rock Springs, Wyoming

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi

During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

This recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child. This one in particular tastes like Christmas. I've been making these since high school! —Kristin Bowers, Rancho Palos Verdes, California

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by placing plastic wrap directly on the salad or spritzing with lemon juice. —Deena Bowen, Chico, California

Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California

Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin

My pie has a wonderful fresh blueberry flavor and a bit of tang from lemon peel.—Richard Case, Johnstown, Pennsylvania

Dump everything in a slow cooker and watch these spicy-sweet sliders become an instant party time classic. —Julie Peterson, Crofton, Maryland

Many Rhode Islanders spell wiener with an “ei” and serve theirs “all the way” with meat sauce, mustard, onion and a sprinkle of celery salt. —Karen Barros, Bristol, Rhode Island

This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.—Judy Carty, Wichita, Kansas

Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey

Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia

These meaty ribs are great picnic fare. First bake them to make them tender, then simply finish them off on the grill with a fruity basting sauce.—Tom Arnold, Milwaukee, Wisconsin

These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries, peaches and added prosciutto for saltiness, creating a balanced and flavor-packed popular side dish. —Emily Falke, Santa Barbara, California

If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois

I love the velvety taste and texture of sweet potatoes. I once tried someone's sweet potatoes with peppers and thought they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio

Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy to handle and low in calories. We often take them in a cooler to the local stock show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer, Byers, Colorado

It's no secret Wisconsinites love their dairy—in fact, they love it so much they top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan

Here's a hearty handheld meal you can eat on the go or pack for a picnic. Serve this versatile sandwich the way the recipe's written or stuff it with the works. —Maribeth Edwards, Follansbee, West Virginia

I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia

For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas

This classic slaw is great with spare ribs or pork roast and always hits the spot after a day of fishing on the Au Sable River in Michigan. —Christian Betz, Hastings, Michigan

If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. —Shannon Holle-Funk, Venedy, Illinois

I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with satay chicken. —Hannah Heavener, Belton, Texas

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio

Be prepared—you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes great with just about any vegetable, so you can use whatever you have on hand as dippers. —Kathy Beldorth, Three Oaks, Michigan

We love to entertain at home and the office. Ham and cheese rolled in tortillas make a quick and easy appetizer that's easy to transport. —Susan Zugehoer, Hebron, Kentucky

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar jalapenos or use hot peppers instead of the pepperocinis.—Kristen Langmeier, Faribault, Minnesota

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. —Juliana Dumitru, Fairview Park, Ohio

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma

This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona

When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida

Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. —Darla Andrews, Schertz, Texas

Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. —Lily Julow, Lawrenceville, Georgia

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, who loves to try all my new creations. —Marla Arbet, Kenosha, Wisconsin

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa

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

I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.—Lori Terry, Chicago, Illinois

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

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, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. —Beth Satterfield, Dover, Delaware

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

A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana

I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen

Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida

Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts