This incredible pound cake is one in a million. That's why we call it our Million Dollar Pound Cake! Made from a few basic ingredients you probably always have on hand, this pound cake recipe surely takes the cake!
This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette—and simply delicious. —Heidi Farnworth, Riverton, Utah
My coworker Debbie treated the office to these spectacular mini apple pies. Everyone fell in love with the warm filling and flaky, buttery crust. —Ginny Alfano, Canastota, New York
One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. "It came from my niece in Ballwin, Missouri, who's one of the best cooks in the world," Dorothy credits.
Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds.
Every year for his birthday, Tim Hollingsworth's mother makes him cheesecake with canned cherries on top. In his clever version, he substitutes goat cheese for the cream cheese and glazed cranberries for the cherries.
