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Banana Crumb Muffins

Submitted by: Lisa Kreft

A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.

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Boudreaux's Zydeco Stomp Gumbo

Submitted by: Lupe Boudreaux & Jason Parks

Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, pork, shrimp and spicy Cajun flavor!

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Flatlander Chili

Submitted by: George Couch

This is a good red bean and ground beef chili with lots of chili powder and plenty of herbs!

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Grandmother's Buttermilk Cornbread

Submitted by: BETHANYWEATHERSBY

Home Town: Brookings, Oregon, USA

Living In: Beaverton, Oregon, USA

Grandma's recipe for a sweet, moist cornbread likely to become your favorite!

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Jay's Signature Pizza Crust

Submitted by: JASON SHARP

This simple pizza crust is chewy and soft, with a crispy exterior.

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Chocolate Chocolate Chip Cake Cookies

Submitted by: Chef Doogie

Soft, chewy, chocolaty chocolate chip cookies that are positively childishly yummy! These are a finals pick-me-up for our college student daughter.

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Good Old Fashioned Pancakes

Submitted by: dakota kelly

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

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Melon with Raspberry Sauce

Submitted by: Taste of Home Test Kitchen

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

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Cheese Fondue

Submitted by: Sheila

Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.

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Butter Icing for Sugar Cookies

Submitted by: Cali

Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!

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Bread Pudding I

Submitted by: BUCHKO

A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.

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Roquefort Pear Salad

Submitted by: Michelle Krzmarzick

Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.

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Pumpkin Dip

Submitted by: SUE CASE

Dip ginger snaps in this creamy pumpkin dip for a memorable holiday treat!

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Grandma's Lemon Meringue Pie

Submitted by: Emilie S.

Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy.

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Szechwan Shrimp

Submitted by: FOODGU1

Home Town: San Diego, California, USA

Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper.

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Chocolate Layered Pie

Submitted by: Jan H.

The bottom layer of this chilled pie is made from a buttery pecan mixture. The next layer, from sweetened cream cheese and non-dairy whipped topping. The third is a milky chocolate pudding mixture. And to top things off, more whipped topping.

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Baked Honey Mustard Chicken

Submitted by: Mary Bane

This tangy-sweet favorite is quick from start to delicious finish.

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Heavenly Chocolate Mousse

Submitted by: Christy Freeman

'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Submitted by: USA WEEKEND columnist Pam Anderson

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.

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