You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share.
-Marilyn Paradis, Woodburn, Oregon
My family looks forward to this flavorful combination of cranberry bread and fruitcake for the holidays. Baked in smaller pans, the pretty loaves make a nice gifts. The bread also freezes well. I got this recipe from a woman at church before my husband retired as minister.
—Ellen Puotinen, Tower, Minnesota
I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. —Mary Ann Griffin, Bowling Green, Kentucky
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"!
I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Eye-catching in Christmas colors, this dish looks deliciously decorative on the table. Its combination of fruitiness and nutty crunch is surprisingly simple to create. —Arline Wertz, Millington, Tennessee
For an extra-special Christmas side, try this comforting casserole that gives sweet potatoes a twist. They’re dressed up with eggnog, spices and a crunchy pecan topping. —Katie Wollgast, Florissant, Missouri