RecipesSassy Salsa Meat Loaves Here’s a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland
RecipesSausage-Topped White Pizza I love cooking, and I learned from Nana and Mom. Pizza is easily one of my favorite dishes to prepare. I switched up this recipe to make it my own. —Tracy Brown, River Edge, New Jersey
RecipesRaspberry Glazed Wings “These fruity glazed wings are a staple at our house,” says Sue Seymour of Valatie, New York. “They’re a super finger food when entertaining and also make a tasty entree.”
RecipesCaliente Christmas Cheese Crisps To fire up the crowd, I pack these homemade crackers with bacon, pumpkin seeds and French-fried onion rings. Dunk them in picante sauce. —Jeanne Holt, Mendota Heights, Minnesota
RecipesBuffalo Chicken Empanadas with Blue Cheese Sauce These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie crusts speeds up the preparation. —Melissa Millwood, Lyman, South Carolina
RecipesHam and Cheese Loaf This golden loaf starts with convenient refrigerated dough and is stuffed with deli ham and three types of cheese. I created the recipe by experimenting with ingredients my family loves. It makes a delicious hot sandwich in hardly any time. —Gloria Lindell, Welcome, Minnesota
RecipesSurprise Sausage Bundles Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch. —Barb Ruis, Grandville, Michigan
RecipesMeatballs with Cranberry Dipping Sauce With their cranberry dipping sauce, these no-fuss appetizer meatballs make use of traditional Thanksgiving ingredients, so they’re ideal around the holiday or anytime you’re craving those favorite seasonal tastes.—Ann Baker, Texarkana, Texas
RecipesSausage Spinach Turnovers One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets—they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. —Vicky Henry Aurora, Colorado
RecipesMakeover Stuffed Potato Appetizers We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California
RecipesOld-Fashioned Turkey Noodle Soup Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen
RecipesTwice-Cooked Fried Chicken Fried chicken is my favorite food, so it’s no surprise that I’ve tried dozens of recipes looking for the perfect batch. This recipe is the result of my mission to create my own foolproof rendition. —Audrey Alfaro, Rapid City, South Dakota
RecipesBacon-Wrapped Tater Tots Indulge in just one of these bacon-wrapped Tater Tots and you’ll taste why they’re a hit with kids of all ages. They’ll go fast, so you may want double the recipe! —Joni Hilton, Rocklin, California
RecipesSpicy Butterscotch Wings We love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado
RecipesEasy Taco Pizza Convenient prebaked crust makes this tasty taco pizza as easy as can be. It’s a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
RecipesPressure-Cooker Bo Ssam Sandwiches Here’s an hour-and-a-half version of the legendary eight-plus-hour bo ssam lettuce wraps. The Korean-inspired barbecue sauce provides a savory backdrop for the bright, fresh flavors of cilantro and pickles. Don’t skip the broiling step! That’s where the pork fat and sugar transform the soft shreds into wonderful crispy bits. —Kelly Burnham, Palmdale, California