RecipesVegan Peanut Butter Cookies Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they’re vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
RecipesArroz con Gandules (Rice with Pigeon Peas) Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It’s a staple with the familia at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin
RecipesSpinach, Apple & Pecan Salad One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois
RecipesBean & Bulgur Chili A hot bowl of this zesty bulgur and bean chili will warm you throughout the year. The bulgur adds amazing texture and heartiness, so you won’t miss the meat. —Tari Ambler, Shorewood, Illinois
RecipesGrilled Chicken Ranch Burgers This is one of the most fantastic, flavorful burgers I’ve ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn’t disappoint in these burgers, either! —Kari Shifflett, Lake Mills, Iowa
RecipesCowboy Candy (Candied Jalapenos) If you love spicy food like we do, then these tasty candied jalapenos—also known as cowboy candy—are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey
RecipesMini Ham & Cheese Quiches We bake mini quiches for breakfast or brunch with ham and cheddar in muffin pans. Salad croutons replace the need for a crust. —Lois Enger, Colorado Springs, Colorado
RecipesGrandma’s Cajun Chicken & Spaghetti I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi
RecipesBest Ever Mac & Cheese To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it’s gooey goodness with a crunchy topping that…don’t get me started! —Beth Jacobson, Milwaukee, Wisconsin
RecipesChocolate & Peanut Butter Crispy Bars To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I’ve written about it on my blog, joyfulscribblings.com. —Dawn Pasco, Overland Park, Kansas
RecipesAvocado Taco Dip This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. “It is simple to make and so tasty.”
RecipesBurst o’ Lemon Muffins While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cakelike texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. —Nancy Rader, Columbus, Ohio
RecipesHam & Cheese Casseroles I got this recipe from my mother, and I love it because it’s easy and I usually have the ingredients on hand. Because it freezes well, I can have an extra ham and cheese casserole handy for when unexpected guests show up. Everyone always likes it; there are never leftovers. —Jan Schoshke, Brookville, Kansas
RecipesDelectable Granola Here’s a great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking so the granola doesn’t stick. —Lori Stevens, Riverton, Utah
RecipesWild Rice & Cranberry Loaves This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It’s hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
RecipesMake Once, Eat Twice Lasagna Our family loves this recipe along with a green salad and garlic bread. It’s so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. —Geri Davis, Prescott, Arizona