RecipesBreadstick Pizza Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
RecipesCream Cheese and Swiss Lasagna I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland
RecipesCheeseburger Buns My mom stuffs soft homemade yeast rolls with ground beef, tomato sauce and cheese to make these tasty sandwiches. They’re great leftovers, too. My son takes them in his lunch the next day. —Nancy Holland, Morgan Hill, California
RecipesCheeseburger Sliders These sliders are super easy to put together and are always a hit! I love that they are “fast food” without our having to go to a restaurant. Take them to a party, make them for dinner or serve them on game day. The meat can also be made ahead of time in preparation for your gathering. —April Lee Wiencek, Chicago, Illinois
RecipesMexicali Quiche with Avocado Crust New Mexican cuisine is my favorite, and this quiche uses an avocado crust filled with many delicious ingredients. Top with chopped cilantro for garnish. —Johnna Johnson, Scottsdale, Arizona
RecipesMoroccan Empanadas My family goes for Moroccan flavors, so I make empanada pastries using beef and apricot preserves. It’s a flaky hand pie with a spicy dipping sauce. —Arlene Erlbach, Morton Grove, Illinois
RecipesCranberry Chipotle Chicken Enchiladas Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet, a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
RecipesThree-Bean Baked Beans I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I’m always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
RecipesPesto Pinwheels 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
RecipesChicken Cheese Lasagna This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. — Mary Ann Kosmas, Minneapolis, Minnesota
RecipesHearty Rice Dressing This satisfying dressing has always been received well at church socials and family reunions. The recipe feeds a crowd—I cut back if I’m serving a smaller group. —Ruth Hayward, Lake Charles, Louisiana
RecipesLemon Roasted Chicken This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
RecipesChicken Potpie Soup My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
RecipesParmesan Potato Wedges I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
RecipesBrie and Prosciutto Tart Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie.—Amy Tong, Anaheim, California
RecipesMiniature Shepherd’s Pies These mini pies are ideal for nibbling at holiday parties. If ground beef isn’t your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. —Suzanne Banfield, Basking Ridge, New Jersey