Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

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Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio

Ranch dressing mix flavors this easy dip packed with shredded cheese. It’s perfect paired with pretzels. Be forewarned, though—it’s hard to stop eating once you’ve started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I’ve taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois

This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho

With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. —Carolee Ewell, Santaquin, Utah

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania

Our version of the classic cookie is based on a recipe from a California bakery called Hungry Bear. The chocolate chip cookie is big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin

This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My Family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer!
—Brenda Johnson, Davison, Michigan

This fluffy pistachio salad is a real treat since it’s creamy but not overly sweet. It’s easy to mix up, and the flavor gets better the longer it stands. It’s perfect for St. Patrick’s Day, served in a green bowl. —Pattie Ann Forssberg, Logan, Kansas

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

When my family is planning a get-together, I can count on three or four people to ask if I’m bringing this dessert. If you don’t have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas

My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

Pigs in a blanket aren’t just for kids! Dijon and Camembert transform this children’s favorite into a version that’s perfect for grown-ups. —Crystal Schlueter, Northglenn, Colorado

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

Here’s a convenient spin on a classic Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee

These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia

Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make “those cookies,” I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

While I was growing up, I would sit for hours reading cookbooks from cover to cover. I’ve carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. – Julie Barwick, Mansfield, Ohio.

Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas

An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it’s a great use for the bounty you harvest. —Rachael Vandendool, Barry’s Bay, Ontario

This is one of the best pork recipes I’ve ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

Here’s my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky

In summer, nothing’s better than ice cream sundaes. We kids couldn’t wait to dig into this tempting dessert. It’s cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. —Anne Heinonen, Howell, Michigan

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana

I always get requests for the recipe for these canapes whenever I serve them. They’re delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert.
—Judy Olson, Whitecourt, Alberta

I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It’s the perfect chili—not too spicy. It’s a cinch to whip up. —Sandy McKenzie, Braham, Minnesota

This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York

You’ll please everyone in the family with this inviting and filling chicken Tater Tot casserole. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania

I usually make these bite-size orange cookies at Christmastime, when Florida citrus is plentiful, but they’re delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! —Jacki Knuth, Owatonna, Minnesota

Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin

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

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I’m pressed for time myself. —Rea Newell, Decatur, Illinois

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They’re attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan

I’ve been making this mild family-pleasing southwest casserole for years. It tastes wonderful and fits nicely into our budget. Best of all, the recipe makes a second casserole to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia

You get the best of both worlds with these chocolate and vanilla cookies. They’re an appealing addition to any cookie tray. I usually serve them at the holidays, when they’re often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

This pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree. —Katherine Nelson, Centerville, Utah

For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia

This hearty, colorful snack looks like you spent a lot of time, but it’s simple to make. —Patrick Lucas, Cochran, Georgia

These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida

These cookies make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. —Taste of Home Test Kitchen

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia

My grandmother added bacon to her cheesy lasagna—something she borrowed from carbonara-style pasta. I learned so much by her side. —Cathy McCartney, Davenport, Iowa

My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota

When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

I have fond memories of eating these big, messy sandwiches at a neighbor’s house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho

My family runs a maple syrup operation, and I’m always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan

This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It’s been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. —LaVonne Hegland, St. Michael, Minnesota

Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. —Connie Milinovich, Cudahy, Wisconsin

This dessert is my family’s favorite because it brings back so many fond memories. Red Hots give the filling a pretty color that makes this pie an instant hit at parties. —Linda Morten, Somerville, Texas

If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it’s a great company dish, as well. —Carol Mieske, Red Bluff, California

I found this recipe in my mother’s recipe box. Sometimes I serve it over vegetables such as corn or green beans, but it’s equally delicious on a bun. —Julie Clemes, Adrian Michigan

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey

This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey

I tweaked this bacon-wrapped shrimp recipe to please my family, and boy were they glad! For less heat, skip the jalapenos. —Debbie Cheek, State Road, North Carolina

Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It’s a potluck offering that stands out. —Rosemary Dreiske, Lemmon, South Dakota

I sometimes make turkey just so I have the extras for this casserole! —Mary Jo O’Brien, Hastings, Minnesota

Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin

A friend gave me the recipe for these layered brownies, but I added my own touch–chunky peanut butter. Every time I take these to a group gathering, I get requests for the recipe. It’s a real crowd-pleaser! —Judy Sims, Weatherford, Texas

Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I’ve made them dozens of times, I never tire of eating or serving them.
—Darlis Wilfer, West Bend, Wisconsin

Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota

Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap’n Crunch and browned butter is genius, but I just call them delicious.—Kelly Krauss, Lebanon, New Jersey

Recipes that are leaner in fat and calories—like this one for beef burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it’s a real crowd pleaser. —Marian Platt, Sequim, Washington

I’ve finally found a lentil soup my husband goes for. Adjust the spice level to your taste, and present this yummy soup with warm pita bread. —Eva Barker, Henrietta, New York

I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they’re also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan

Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it’s hard to keep my family from finishing it off first! It’s a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

These irresistible bars can sweeten any holiday. —Renee Schwebach, Dumont, Minnesota

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. —Diane Twait Nelsen, Ringsted, Iowa

I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois

This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin