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My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. --Toni Hilscher Omaha, Nebraska

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Greek Lamb Kabobs

Submitted by: Kathy Herrola

We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. --Kathy Herrola of Martinez, California

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Grilled Chicken with Mango-Riesling Marinade

Submitted by: JennyJen2009

This slightly sweet, grilled chicken goes well on top of a garden salad or wrapped in tortillas with hummus and veggies.

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Mini Meatball Subs

Submitted by: matykada

Living In: Jacksonville, North Carolina, USA

Tiny meatball subs with red sauce and mozzarella cheese are perfect for entertaining.

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Creamy Pomegranate Ice Cream

Submitted by: Peaches

Homemade ice cream sparkles with the sweet, tart flavor of pomegranate.

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Country Fried B.L.T. with Fresh Herb Aioli

Submitted by: Tzerris

Home Town: Detroit, Michigan, USA

Living In: Bakersfield, California, USA

Country-fried bacon puts the 'B' in these B.L.T. sandwiches along with the homemade aioli in this recipe.

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Strawberry Fields

Submitted by: newcook89

Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.

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Golden Rum Cake

Submitted by: Jackie Smith

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

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Beer Bread I

Submitted by: Jodi Regan

Self-rising flour, beer and a little sugar make an easy, tasty quick bread that serves as a fine accompaniment to hearty entrees.

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Big Soft Ginger Cookies

Submitted by: AMY1028

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

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The Best Banana Bread

Submitted by: Libby

Purists will especially delight in this bread, flavored only with mashed bananas.

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Rhubarb Muffins

Submitted by: Konnan

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

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Jamaican Oxtail with Broad Beans

Submitted by: sunflowerBirmingham

Living In: Ocho Rios, Saint Ann, Jamaica

This is a traditional Jamaican dish I was taught to cook by my grandmother.

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Almond Bear Claws

Submitted by: FrancesC

Living In: Seattle, Washington, USA

These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.

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World's Best Lasagna

Submitted by: Johnchandler

Home Town: Atlanta, Georgia, USA

Living In: Dallas, Texas, USA

Filling and satisfying lasagna with sausage, ground beef and three types of cheese.

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To Die For Blueberry Muffins

Submitted by: Colleen

Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

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Chicken In Basil Cream

Submitted by: Emily Daggett

Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.

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Apple Dumplings I

Submitted by: Carol

Sweet apple halves are each wrapped in biscuit dough and poured over with a buttery sauce that's laced with vanilla and cinnamon. They're baked until golden and served hot.

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Light Oat Bread

Submitted by: LITSTER5

A mild oat flavor distinguishes this bread machine loaf.

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Oven Scrambled Eggs

Submitted by: Erin

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

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