Fajita Burger WrapsThis combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio
Editor's Tip: With a few simple ingredients, you can also make the best-ever homemade
Applebee's spinach artichoke dip.
Spicy Shrimp & Penne PastaI created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. —Lorri Stout, Gaithersburg, Maryland
Grilled Veggies with Mustard VinaigretteI make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Spicy Beef Stir FrySpice up your dinner rotation with our 30-minute beef stir fry recipe. Tender sirloin and crisp veggies meet a fiery coconut-lime sauce for a quick and delicious meal any night of the week.
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Bacon & Swiss Chicken SandwichesI 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
Asian Chicken SaladOur Asian chicken salad transforms the classic American chicken salad into a vibrant, Asian-inspired dish in just 25 minutes, combining familiar flavors with exciting textures and tastes.
Crispy Sage Chicken TendersOne of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan
Soft Giant PretzelsThis giant pretzel recipe creates big soft pretzels that are perfect for any Oktoberfest celebration. Pair the bread machine pretzels with an ice-cold lager and a side of beer cheese sauce for dunking.
All-American HamburgersWe do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. —Diane Hixon, Niceville, Florida
Glazed Chicken WingsI received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
Four-Cheese Chicken FettuccineAs a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana
Chicken CapreseIf you can pan-fry a chicken breast, you can upgrade to chicken Caprese with ease. It’s a quick, flavorful weeknight recipe with a pleasant combination of sweet, sour and salty.Â
Sweet Mustard SalmonLemon juice, mustard and brown sugar add something special to this salmon dish. —Cortney Claeson, Spokane, Washington
Artichoke Chicken PastaThis artichoke chicken pasta combines tender chicken, crisp veggies and a creamy sauce for a delicious meal that feels restaurant-worthy, all made in your kitchen. It's easy to customize with your favorite vegetables and can be adapted for various dietary needs.
Eggs Benedict BurgersTo feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona
Baked Creamy Spinach DipI'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
Grilled Honey-Lime ChickenMake-ahead marinade is your best friend when feeding a crowd. This one for grilled chicken is good to know and very easy to memorize. —Marybeth Wright, Maitland, Florida
Crispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Chicken Verde QuesadillasI used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Grilled Shrimp ScampiWhen I was in second grade, my class put together a cookbook. I saw this recipe from one of my friends, and I thought my mom would like it. —Charlotte Roos, Minneapolis, Minnesota
Grilled Southwestern Steak SaladPasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
Anaheim Chicken Tortilla SoupPut a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
Cilantro Beef TacosWhen I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Baby Back RibsSlow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen
Chicken & Onion Caesar SaladMy Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah
Turkey Club Sandwich with ChipotleWe’re crazy for turkey club sandwiches. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia
Brownie Affogato SundaesWe can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington
Bruschetta Chicken WrapsAs an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio