RecipesVanilla Cheesecake To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I’m feeling decadent, I’ll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee
RecipesDecadent Fudge Cake Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia
RecipesChocolate Meringue Pie My grandmother served this old-fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology that it was “too runny” or that something else was wrong with it. Of course Grandma’s chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia
RecipesHealthy Pumpkin Pie Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
RecipesEasy Bourbon Pecan Pie This pie has a mellow bourbon flavor that’s not too strong and not too sweet. And it is easy, crunchy and chewy—just what you want in a pecan pie. —Nick Iverson, Denver, Colorado
RecipesDutch Baby Pancake with Strawberry-Almond Compote Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
RecipesSicilian Pizza (Sfincione) My favorite pizza from childhood is still my favorite today. The crunchy bread-crumb topping sets it apart from its American counterpart. I like to top this pie with fresh basil. —Susan Falk, Sterling Heights, Michigan
RecipesMushroom & Smoked Salmon Tarts This recipe came from a “what’s in the fridge?” moment, and it’s so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
RecipesMushroom & Leek Strudel This elegant hors d’oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
RecipesChocolate, Peanut & Pretzel Toffee Crisps My “crispers” are the ultimate combination of salty and sweet. They never last long because—trust me—they’re addictive! Make the recipe the way it’s written or sprinkle on any treats you like. —Jennifer Butka, Livonia, Michigan
RecipesLemon & Rosemary Shortbread Cookies Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
RecipesChickpea ‘n’ Red Onion Burgers When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can’t resist them. —Lily Julow, Lawrenceville, Georgia
RecipesLime & Coconut Cream Pie My custard pie features two tropical flavors I love. Plus, it’s a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. —Mandy Rivers, Lexington, South Carolina
RecipesCopycat Patti’s Sawdust Pie We top this with sliced bananas, whipped cream and more sliced bananas. It’s based on a sawdust pie recipe my mom got from a potholder she bought at the Patti’s 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky
RecipesFruit ‘n’ Spice Rounds While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these cookies quickly became a family favorite. —Allison Bell, Helena, Montana