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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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Egg and Sausage Casserole

Submitted by: LeAnn

A simple but delicious egg casserole flavored with cheese and oregano.

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Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

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Downeast Maine Pumpkin Bread

Submitted by: Laurie Bennett

Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.

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Pecan Tassies

Submitted by: Carla

These little tarts are a great hit - and look beautiful on a holiday tray!

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Pizza Without the Red Sauce

Submitted by: aimee

The sauce on this pizza is a mixture of butter, olive oil, garlic, sun-dried tomato pesto, herbs and Parmesan cheese. It's topped with a fresh tomato, spinach, onion and feta cheese.

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Clone of a Cinnabon

Submitted by: Marsha Fernandez

Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand.

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Greek Avgolemono Chicken Soup

Submitted by: dimitra

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

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Angel Pillows

Submitted by: Beth

Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.

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Easy and Delicious Chicken

Submitted by: Monika Polly

Home Town: Kastellaun, Rheinland-Pfalz, Germany

Living In: Golden Valley, Arizona, USA

Forgot to thaw the chicken breasts? Just drop them in the slow cooker with Italian dressing, later adding cream cheese, herbs, and soup, and you have a tasty chicken dish that begs for rice or pasta accompaniment.

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Toasted Garlic Bread

Submitted by: Clair

Quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!

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Baked Fruit Dumplings

Submitted by: Samantha Tessler

Whole apples are stuffed with blueberries and drizzled with maple syrup before being wrapped in dough and baked in a sauce infused with orange.

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Ham and Beans

Submitted by: Stephanie Moon

Tasty Great Northern beans, simmered with ham, onion, brown sugar and spices.

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Slow Cooker Pheasant with Mushrooms and Olives

Submitted by: MBETHCOOKS

This pheasant recipe results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

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Juicy Roasted Chicken

Submitted by: ROBINROCKINGBIRD

Home Town: Orange, Massachusetts, USA

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

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B and L's Strawberry Smoothie

Submitted by: Lisa and Brittany

Strawberries blended with milk, yogurt, sugar, vanilla and ice.

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Skillet-Grilled Catfish

Submitted by: Traci Wynne

'You can use this recipe with any thick fish fillet, but I suggest catfish or haddock,' notes Traci Krick from Bearn, Delaware. 'The Cajun flavor is great!'

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Baked Potato Soup I

Submitted by: Sherry Haupt

This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux.

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Chocolate Bourbon Pecan Pie

Submitted by: Anita L.

Sweet, chocolaty, crunchy, and down-right decadent, this pie is sure to please all. Corn syrup, butter, and sugar are first melted, and then eggs, bourbon, vanilla and salt are combined in a bowl and whisked along with the heated sugar mixture. Then the chocolate and pecans are mixed into the filling that 's then poured into the pie shell.

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