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The Best Rolled Sugar Cookies

Submitted by: Jill Saunders

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!

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Easy Chocolate Trifle

Submitted by: JELL-O

Looking for a dessert to feed a crowd? This simple, yet elegant, trifle makes enough for 18 people.

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Bread and Butter Pickles II

Submitted by: David

Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!

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Caramel Popcorn

Submitted by: Brian

Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat.

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Slow Cooker Chicken Stroganoff

Submitted by: JUDI ANN

Ultra creamy with cream cheese and cream soup, this crock pot dinner comes together quickly with the addition of chicken and Italian salad dressing mix.

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Tzatziki Sauce (Yogurt and Cucumber Dip)

Submitted by: Lobbylady

Living In: Morganville, New Jersey, USA

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

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Mom's Zucchini Bread

Submitted by: v monte

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

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Crab Rangoon III

Submitted by: La Vaun

Wonton wrappers filled with a creamy crabmeat mixture are deep fried until golden brown. They make wonderful appetizers!

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Easy Mint Chocolate Chip Ice Cream

Submitted by: DARRYN_BRIGGS

Home Town: Flint, Michigan, USA

Living In: Haymarket, Virginia, USA

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

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For those who love to do it themselves, here's a terrific recipe for genuine baked beans - and it's so easy to make! Soak white beans and then pop them into your slow cooker with ham hocks, onion, brown sugar, maple syrup, ketchup and mustard.

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Sour Cream Apple Pie

Submitted by: Sharon Bickett

A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling and crowd-pleasers! Be prepared to serve seconds. --Sharon Bickett, Chester, South Carolina

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Creamy Hot Cocoa

Submitted by: JEANIE BEAN

Creamy homemade hot chocolate for the ultimate in comfort.

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Slow Cooker Spicy Black-Eyed Peas

Submitted by: MJ46NY

Home Town: Syracuse, New York, USA

Black-eyed peas grab some heat and spice from jalapeno peppers and cumin in this flavorful slow cooker preparation that also includes diced ham, bacon, bell peppers, onion, and garlic.

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Veggies on the Grill

Submitted by: H. Ross Njaa

'I like to experiment a bit with marinades and sauces that combine different spices and herbs,' relates H. Ross Njaa of Salinas, California. 'This particular mix of seasonings really perks up garden-fresh vegetables.'

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Crepes

Submitted by: Erin Nesbit

These traditional crepes are made with eggs, milk, flour, salt and oil.

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Cinnamon-Raisin Granola

Submitted by: Tammy Neubauer

'This granola recipe makes a great late-night snack,' explains Ida Grove, Iowa field editor Tammy Neubauer. 'I like that it's nutritious, too.'

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Slow Cooker Potato Soup

Submitted by: TJACKSON

This potato soup is perfect for the slow cooker. If you want to make it cheesy, blend in 1/4 pound of processed cheese food before serving.

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Peanut Butter Noodles

Submitted by: AMY BARTHELEMY

Living In: Saint Paul, Minnesota, USA

Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles. Garnish with sliced green onions and more fresh peanuts for a decidedly different dish.

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Moroccan-Style Stuffed Acorn Squash

Submitted by: TRUCKERDOO

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

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