4 Proven Secrets to Creating Contest-Winning Recipes

Suppose you've got what it takes to produce a winning recipe? We're spilling the secrets!

Are you an great cook? Are friends raving over your food andconstantly asking for the formula? Do you look at a cookbook and enunciat, "Hey, I give notice do that!" Well, my Quaker, if you answered yes to whatever (or every) of those questions you might sporty neediness to enter your dish into a recipe competition. (Psst!Taste of Homeis forever running one.) Hundreds of our readers enter each day. And why not? Many recipe contests offer a luck to win monstrous money—and ours have an extra gain vigor of getting your dish professionally photographed and shared with thousands of habitation cooks from around the world. No biggie.

However, entrance is the easy bite. Some of our own contest-winning vets were of late featured in Mary Beth Protomastro's book, Smart Cookies: How Home Cooks Became Finalists in the Pillsbury Bake-Off Contend . Inside, they shared their secrets to recipe-contest success that really practice to any foodie competition, whether information technology's the Bake-Off, a Taste of Home contest operating theatre their local fair.Here's what you need to know to induce noticed in our Psychometric test Kitchen.

Endeavor these contest-winning recipes and taste what all the fuss is about.

Keystone Lime Pie Cupcakes

I broil over 200 of these cupcakes for our Christian church suppers, and we always conk out. If you can't find Key lime juice, usance lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota

Onion Grouse atomic number 79 Jus

Allium sativum, onions, soy sauce and onion soup intermixture flavor the tender beef in these savory passionate sandwiches served with a tasty, rich broth for dipping. The cured beef makes delicious cold sandwiches, too. —Marilyn Dark-brown, West Uniting, Iowa

Roasted Juglans cinerea Squash Panzanella

Squash was a hard sell with my family until I paired IT with pumpkin seeds, cranberries and horseradish. Instantly they love it! —Devon Delaney, Westport, Connecticut

South-of-the-Border Caprese Salad

Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sugared-tart stuffing and sprinkled with cheese. It's perfect for an outdoor company and soh easy to make! —Kathleen Merkley, Layton, Utah

Cranberry-Orange Trifle

I form this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut betwixt the layers. —Raymonde Bourgeois, Hakenkreuz, Ontario

Pineapple-Stuffed Cornish Hens

My mother brought this recipe back with her from Hawaii about 25 years ago. The cranky meat, pineapple plant-coconut stuffing and angelical-sour sauce made IT a favorite of my family and friends. I keep copies of the formula along hand to portion. —Vicki Corners, Rock Island, Illinois

Cranberry Cookies with Browned Butter Glass over

I North Korean won a baking contest with these short glazed cookies that are so light, straight-grained novice bakers bum displume them polish off. What makes them special? New cranberries. —Laurie Cornett, Charlevoix, Great Lakes State

Spicy Bean and Beef Pie

My girl helped me come rising with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. —Debra Dohy, Massillon, Ohio

Prunus dulcis Chicken Salad

My mother used to prepare this Gallus gallus salad with grapes and almonds for an evening repast during the hot summer months. It's my favorite of my mother's chicken salad recipes. You bottom also serve it arsenic a delicious but quick luncheon or potluck dish. —Kathy Kittell, Lenexa, Kansas

Strawberry Creme Crepes

I always feel like a French chef when I serve these pretty crepes. Although they take a little clock to prepare, they're well worth the effort. My guests are forever impressed. —Debra Latta, Port Matilda, Pennsylvania

Coriander plant &ere; Lemon Marinated Chicken Kabobs

Cook the onions first off so there's slew of room on the grill for the white-livered skewers. Give the whole disk a spritz of lemon tree for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal

Butternut Squelch Chili

Add Cucurbita maxima to chilli for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Foreign mission Viejo, California

Heirloom Lycopersicon esculentum Galette with Pecorino

I found beautiful heirloom tomatoes and had to show them bump off. In this easy galette, the tomatoes are sourish and the crust is on the far side buttery. —Jessica Chang, Playa Vista, California

Citrous fruit &adenylic acid; Herb Cooked Turkey Tit

This recipe volition take you love turkey again. Brining with lemon, rosemary and Orange River succus makes it so dampish and flavorful. It's the star attractor at our table. —Sprite Moreland, Wichita Falls, Texas

Creamy Lime Pie with Fresh Berries

I combined the tangy tastes of lime and cilantro with cream cheese for this unusual Chuck Berry pie that showcases seasonal fruit. The pep cookies add zip to the crust. —Anneliese Barz, Fort up Mill, South Carolina

Southern Brunch Pastry dough Puff

My family line just nigh jumps out of bed when the smell of egg, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty M. Leddick, Chester, South Carolina

Twisted Eggs Benedict Salad

Salad for breakfast? Perfectly. You can prep everything except the dressing and chill it long. In the morning, dress the salad and poach the egg. —Noelle Myers, Magisterial Forks, North Dakota

Surprise Sausage Bundles

Kielbasa and sauerkraut star in a tasty filling for these scrumptious full rolls, which wee a big dinner with soup or salad. My family also loves leftover bundles right unsuccessful of the refrigerator for a quick lunch. —Barb Ruis, Grandville, Michigan

Cherry Chip Scones

These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for sweet. —Pam Brooks, South Berwick, Maine

Teriyaki Shish Kabobs

When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my father gave her this tangy-sweet recipe, and we enjoyed information technology often. Now I pull round for my family, and they'ray big fans also. —Suzanne Pelegrin, Ocala, Florida

Marvelous Mediterranean Vegetables

With so many barbecues in the summer, I created this simple, tasty stunner to complement any entree. I like to prepare information technology early in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Lake Ontario

Conventional Lasagne

My family first tasted this wealthy, homemade lasagna recipe at a friend's home on Christmas Even. We were so affected that IT became our own holiday tradition atomic number 3 well. I too prepare it other times of the year. This classic lasagne formula is requested much by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Prairie State

Tempura Fearful Wings

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. The recipe is sol good it turned a friend World Health Organization's non a fan of chicken into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas

Hoot Streusel Burnt umber Cake

One of my mother's friends accustomed land this over at the holidays, and IT never lasted long. With lemonlike snort filling, unstable coat and crisp topping, it has become a preferred at our house. —Amy Billy Mitchell, Sabetha, Kansas

Croissant French toast

More like a scrumptious dessert than a main dish up, this rich French people toast is lidded with a lemony snort sauce and a vanilla sauce that includes ice cream. I edit out the croissants into shapes with a biscuit pinnace for my 4-year-octogenarian grandson, Patrick. Atomic number 2 even asks for the "ice bat sauce" connected pancakes! —June Dickenson Philippi, Western Virginia

Lime &adenosine monophosphate; Gin Coconut Macaroons

I took these lime and coconut macaroons to our annual biscuit exchange, where we name a queen mole rat. I won the crown! —Milissa Kirkpatrick, Holy man Fire, New Mexico

Chunky Apple Cake

After taste testing apple cake recipes, I've found this particular recipe the topper. Full of nonmodern comfort, the yummy brunette sugar sauce really makes the bar special. For a festive affair, top with a dollop of whipped cream. —Debi Benson, Bakersfield, CA

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a pleasant-tasting dessert, you actually forget you'Re feeding your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Mexican Chicken Corn Chowder

I like to defecate this legato, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of home-baked bread in this chowder to soak up every bite off! —Susan Garoutte, Stabroek, Texas

Cappuccino Muffins

These are my favorite muffins to serve with a cup of coffee or a tall glass in of cold milk. Non only are they great for breakfast, they make a spicy dessert or midnight collation. I get down lots of recipe requests whenever I serve them. The espresso pass aroun is also extremely along a beigel. —Janice Schulz, Racine, Wisconsin

Slow Cooker Tamale Pie

Canned beans and cornbread muffin mix speed up the homework on this crowd-pleasing main dish that's perfect for meddlesome evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania

Chocolate Chip shot Cookie Dough Cheesecake

I created this recipe to combine 2 of my incomparable favorites: cheesecake for the fully grown-up in me and Toll House cookie dough for the little girl in me. Sour cream offsets the sugariness and adds a courteous bladderwrack. Everyone World Health Organization tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin

Blond Brownies stylish

Ever since I tried the maple blondie at Applebee's, I've been determined to figure come out the recipe. I tried several variations until I came up with this one, and information technology's get over one of our family favorites. —Rap Parker, Chester, South Carolina

Spinach-Screw-topped Tomatoes

This colorful side ravisher is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, only we relish information technology year-round of golf. My daughter especially loves this dish. —Ila Mae Alderman, Galax, Virginia

Chocolate Truffle Cake

Love chocolate? Then this soft, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet nightshade filling, the indulgence is indeed worth it. —JoAnn Koerkenmeier, Damiansville, Illinois

Toilet't-Eat-Just-One Cinnamomum zeylanicum Rolls

My cinnamon rolls have been familiar to vanish apace. In one case I dropped dispatch a dozen rolls for my brothers, and they emptied the tear apart in 10 transactions. —Regina Farmwald, West Farmington, Ohio

Orange Walnut Cowardly

For an baronial main dish that's non tricky to make, try this mouthwatering chicken. With orangish juice centre, orange juice, lemon succus and marmalade, the pretty sauce has a zesty taste. —TerryAnn Moore, Vineland, New Jersey

I Like to Eat Apples and Bananas Bread

My children love to broil (and consume) all kinds of banana bread. They throw this all by themselves, with just a flyspeck help from Maine to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts

Mocha Truffles

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simpleness of the formula. Whenever I make them for my family or friends, they're quickly devoured. No more one has to have sex how smooth they are to prepare! —Stacy Abell, Olathe, Kansas

Banana tree Bread Pudding

When I visited my grandmother in summer, I always looked fore to the satisfactory banana bread pud she'd make. With its crusty golden top, dish wrong and smooth vanilla sauce, this pudding is a real homespun dessert. Today I make it for my grandchildren. —Blessed Virgin Detweiler, Middlefield, Ohio

Humorous Potato Pizza

I first heard of this distinctive pizza pie after a friend tried it at a eating house. It inspired me to come up with my own formula. The manner the slices disappear, there's without doubt roughly this pizza pie's potatoey goodness. —Barbara Walker, Wanless, Manitoba

Garden Veggie Lasagna

Stroll the farmers market and you'll find veggies and cheeses you power not know what to do with. Why not pull them put together in one harmonised gang and make this go-to lasagna when you crave a twist on an Italian favorite? —Samantha Neal, Morgantown, Mountain State

Eggnog Bat with Spiced Carya illinoinsis Raisin Dippers

I have a thing for eggnog and other creamy desserts like s'mores, pudding, mousses and dips. So I inverted them into one yummy dip with homemade Dippers. —Arlene Erlbach, Ferdinand Joseph La Menthe Morton Grove, Illinois

Pumpkin Scones with Berry Butter

These delicious scones are unadulterated connected a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a handbasket. —Judy Wilson, Sun City Occident, Arizona

Stuffing Dumpling Soup

I've always loved turkey, dumplings and stuffing, so I conjunct them and added a punch of Creole tone. My kin loves it, even my little ones. Information technology's got some kick, but a dollop of soured cream can ripe that out. —Relina Shirley, Reno, NV

Cookie Dough Truffles

The flavorful filling at the center of these yummy candies tastes like honorable chocolate chip biscuit dough…with no worry about raw eggs. That's what makes them sol appealing. And they're gentle to make. —Lanita Dedon, Slaughter, Louisiana

Blueberry French Toast

A local blueberry grower divided this recipe with me, and it's the best breakfast stunner I've ever tasted. With the cream tall mallow and berry combination, this Daniel Chester French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Fresh Corn and Tomato plant Fettuccine

This recipe combines delicious whole wheat alimentary paste with the best of fresh garden produce. It's tossed with wholesome olive oil, and a trifle feta cheese gives information technology bite. —Angela Spengler, Tampa, Florida

Toffee-Mocha Cream Torte

When you really want to impress soul, this scrumptious torte is just the thing to arrive at! Instant coffee granules give the moist chocolate patty a mild mocha flavor, while the downlike whipped cream layers, blended with brown pelf and crunchy toffee bits, are deliciously rich. —Lynn Rogers, Richfield, North Carolina

Chocolate Velvet Sweet

This thick concoction is the result of several attempts to duplicate a dessert I enjoyed on holiday. IT looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of of this chocolaty treat. —Molly Seidel, Edgewood, Rising United Mexican States

Down East Blueberry bush Buckle

This buckle won a contest at my girl's college. The prize was four lobsters, but the real reward was the smile on our girl's side. —Dianne van der Veen, Plymouth, Massachusetts

Chicken Paillards with Red Sauce & Parsley Rice

A "paillard" is a slice of meat pounded precise thin, then sauteed operating theater grilled at squealing fire u. This version whole kit for a weeknight dinner operating room a standout for guests. —Lisa Speer, Palm Beach, Florida

Lemon Chiffon Cake

This moist, airy lemon chiffon cake was my dad's pet. Mom revamped the original recipe to include lemons. I'm not much of a bread maker, only whenever I construct this afters my family is thrilled! —Trisha Kammers, Clarkston, Washington

Rustic Nut Bars

My friends love crunching into these chewy, icky bars that have a incrustation similar shortbread and a wildly round the bend topping. —Barbara Driscoll, West Allice shad, WI

Taco Gist Loaves

We sleep in Texas and love the Southwest style of preparation. This greaser meat linger recipe spices up plain ol' meatloaf! —Susan Garoutte, Georgetown, Texas

Colorful Corn Salad

This colorful, tasty corn salad is an excellent way to perk up a summer field day. The seasonings add a bold, refreshing Southwestern flavor that brings hoi polloi back for seconds. It's nice to have a different sort of salad to portion. —Helen of Troy Koedel, Hamilton, Ohio

Chocolate & Peanut Butter Mousse Cheesecake

This no-broil cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache along upper will yield many time to assemble, but it's worth the effort to create a do-it-yourself sweet with gilded-champion appeal—and definitely worth the await. —JaNon Furrer, Prescott, Genus Arizona

Pizza-Style Manicotti

Ham, pepperoni, string cheese and manicotti shells make a tasty men-on recipe that even itsy-bitsy children tin can facilitate prepare. —Judy Armstrong, Prairieville, Louisiana

Macadamia & Coconut Caramels

I compile cookbooks from ended the world and use them to create newfangled dishes. These seamless caramels have a scrumptious and exotic season. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

"Secret's in the Sauce" BBQ Ribs

A sweet, rich sauce makes this BBQ ribs recipe so cranky that the meat literally waterfall off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Capital of Oregon, North Carolina

Rhubarb Swirl Cheesecake

I roll in the hay cheesecake and my married man loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois

Cardinal-Cheese Macaroni with Prosciutto Bits

Macaroni is baked with smoked Gouda, Swiss, diluted cheddar, goat cheese and Parmesan and topped with crisp prosciutto—indeed worth it! —Mya Zeronis, Booker Taliaferro Washington, Direct current

Especial Mocha Cupcakes

Topped with a downlike frosting and chocolate sprinkles, these extra-rich, supererogatory-delicious cupcakes smell wonderful while baking and predilection even better! —Madonn Bilyeu, Ann Arbor, Michigan

Chuck Berry Cheesecake Muffins

I modified this recipe over the age for my sept, and they reckon it's wonderful. Not only are the muffins delicious, only they'atomic number 75 bursting with fantastic color, too. — Jeanne Bilhimer, Midland, Michigan

Brie Cherry Pastry dough Cups

Golden brunette and flaky, these morsel-medium-size puff pastries with creamy Brie and sweet cherry preserves could well double atomic number 3 a pleasant-tasting dessert. —Marilyn McSween, Wise man, Ohio

Chickenhearted Urban center Meatballs

Served over squash rackets and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan

Chocolate Malted Cookies

These cookies are the next best matter to a good doddery-intentional malt. With malt dry milk, chocolate syrup, and chocolate chips and chunks, these are the optimal cookies I've ever tasted…and with six kids, I've made very much of cookies all over the years! —Teri Rasey, Cadillac, Boodle

Jim's Secret Family Recipe Ribs

For to a higher degree 30 years, my brother-relative-in-law Jim kept his famous guy formula a secret. When he finally shared it, we just had to pass it on because we loved it so much. This unmatchable's for you, Jim! —Vicki Young, Brighton, Colorado

Almond Bear Claws

This bear paw pastry recipe is absolutely melt-in-your-mouth yummy! It's impossible to resist the delicate dough, luxurious almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakeshop years agone. —Aneta Kish, Pelican State Crosse, Wisconsin

Rattling Turkey Enchiladas

Enchiladas are a favorite dish in our home. Our little missy, who calls them laladas, especially loves them. This is a really tasty occupy on the classic southwestern cup of tea. —Jenn Tidwell, Fair Oaks, CA

Bubbly &adenylic acid; Golden North American nation Beef Cobbler

Add whatever you care to this Mexican beef cobbler to make it yours—black beans, sour cream, even guacamole! —Mary Van Wyck Brooks, Clay, Boodle

Chicken Potpie Soup

My grandmother hand-wrote a cookbook. She enclosed this amazing pie crust, and I added the pleasing soup for it. —Karen LeMay, Seabrook, Texas

Cocoa palm-Pecan German Chocolate Proto-Indo European

This German drinking chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Lone-Star State

Tacoritos

This mild and meaty Southwestern dish combines the delicious relish of tacos with the dynamism of baked burritos. Your crime syndicate's active to love 'em! —Monica Flatford, Knoxville, Tennessee

Chocolate Pretzel Cookies

These pretzel-formed buttery chocolate cookies are covered in a well-off mocha glaze and drizzled with albumen chocolate. My family goes wild over their chocolaty crunch. They're beautiful to dis and to give as gifts. —Priscilla Anderson, Salt Lake City, Utah

Slow-Cooker Tropical Pork barrel Chops

Pork and fruit go so nicely together and when you bestow fresh herbs, you beget this fresh, light and bright main dish up that everyone loves. —Roxanne Chan, Capital of New York, California

Pickled Pepperoncini Deviled Eggs

It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for additive zip. —Carmell Childs, Clawson, Utah

Spanish Marsala Turkey Bosom

Every home cook has a go-to party dish; this cardinal is mine. The lone prep is popping everything in to marinate before roasting. It's a lifesaver during the holidays. —Johnna Andrew Johnson, Scottsdale, AZ

Golden Beet Groom Risotto with Crispy Beet Green

I was delighted to get hold golden beets at the farmers food market and knew they'd be perfect in a risotto recipe I was employed on. And delight, don't forget the baked crispy common beet green...awesome! Ease up, briny dish! This vibrant side will steal the show. —Merry Graham, Newhall, Calif.

Secret #1: Put Your Personal Spin on It

Practice creativeness in moderation. Arlene Erlbach, creator of these yummy Blackberry Theodore Harold White Coffee Cheesecake Cups, told Mary Beth, "Think outside the box…merely not too far outside." Many judges have seen myriad spaghetti and meatball recipes and beef casseroles—so getting a little creative is sure to catch some eyes. Hear victimisation ordinary ingredients in a fun, unique way. You'll observe crushed miniskirt pretzels at the bottom of Arlene's contest-winning sweet. How fun is that!

Worried about accidentally copying someone else's formula? Read this guide.

Arcanum #2: Survey the Rules

Every recipe that has been dubbedTaste of DomesticTest Kitchen-sanctioned has been judged victimization five pieces of criteria that we've found are the nearly grand for home cooks. (Learn more about the process!) They work together to create an amazing recipe packet. Be sure your formula meets these guidelines—and the brief for the individual contest!

• Flavor: This one and only is pretty straightforward. Does information technology sense of taste good? Bequeath the savor appeal to a beamy audience? You might love coloured and onions, but there's a good chance more of your friends would surface their noses.
• Appearance: Will it make a pretty picture? Does it take care like something you'd want to rust? Is it colorful and appealing? Because we all eat with our eyes, too, appearances matter in the grand scheme of things.
• Texture: Texture counts! Hockey-puck cookies and biscuits simply won't make the cut. Muffins and prompt breads should be wet and soft, without big air pockets. If it's named Chromatic Mac & Cheese, it had better be creamy. Soft cookies should have a nice, moist crumb. You're all great cooks, so I'm sure you know what I'm talking about.
• Method: We roll in the hay our readers pretty well. If the method is complicated or calls for a brand-new gismo, it's unlikely we'll strike forward with it. Recipes should use equipment and methods that are compatible with the average American household.
• Brand compatibility: Here at Taste perception of Abode, we pride ourselves on knowing our audience-understanding what our brand means to them, what they expect from us. When we review your recipes, we want without doubt they're within the scope of the brand. Readers bed Taste of Domicile recipes because they're practical. They've come from nursing home cooks, not epicurean chefs, and they comprise affordable, everyday ingredients. The methods are clear and soft to follow.

Orphic #3: Try and Try Again

In the book, long-sentence contributor Marie Giordano Bruno said, "Keep trying. Don't give back up!" Practice makes idealized when it comes to recipe creation. Positive, you get to eat out your creations, that's a acquire-win!

Clandestine #4: Cook for Fun

At the end of the Day, cooking isn't about competition. Nidus on creating a delicious meal for the ones you love. That's when the real magic comes into gambling. For me, the pot becomes a blank canvas to add ingredients and flavors (making notes along the means, of of course). And the satisfaction comes when somebody finally takes a bite and smiles.

Nowadays nimble, enter your recipe ahead you bury what all those chicken scratch notes mean.

These winning recipes are good, excessively!

Pear tree Waldorf Pitas

Hera's a guaranteed table brightener for a shower, tiffin or political party. Just stand back and scout these sandwiches vanish. For an eyeball-transmittable introduction, I tuck apiece one into a colorful folded napkin. —Roxann Parker, Dover, Delaware

Strawberry Salsa

This deliciously different salsa is variable, saucy-tasting and colorful. People are surprised to see a salsa made with strawberries, just it's excellent over grilled chicken and pork and American Samoa a dip with corn chips. -Jean Giroux, Belchertown, Massachusetts

Lucre Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy jump on salad welcomes the snowbirds dorsum for our Easter celebration! —Jennifer Humphrey Gilbert, Brighton, MI

Citrullus vulgaris Tomato Salad

Watermelon and tomatoes may seem an improbable pair, just they team ahead to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

Blackened Tilapia with Zucchini Noodles

I sleep with quick and bright meals look-alike this one-frying pan wonder. The room it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in one-half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

Mini Mediterranean Pizza

I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted to try out for a Mediterranean version and came upward with these. —Jenny Dubinsky, Inwood, West Virginia

Shaved Finocchio Salad

This salad tastes even much impressive than it looks. It has an undreamed of crush thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice smell. —William Milton III, Clemson, Southern Carolina

Tomato, Avocado and Cooked Corn whiskey Salad

With ripe tomatoes, crunchy basil and grilled corn whiskey, this opaline salad tastes just the likes of summer! —Angela Spengler, Tampa, Florida

White-hot Balsamic Blueberry, Corn and Feta Salad

I'm non typically a huge buff of summer edible corn, but when it comes to this sweet, salty, refreshing salad, I can't put my ramify dispirited. —Colleen Delawder, Herndon, Virginia

Ginger Chicken and Quinoa Grudge

This Continent-inspired one-pot crybaby dinner is conditioned and sweet. You can swear out it hot, cold or at room temperature. —Doris Kwon, Newport Coast, California

Easy Caribbean Chicken

This is a very simple recipe that uses easy-to-rule ingredients. Suffice with some steamed vegetables for a fleshed out meal. Function cubes of pork operating room even shrimp as an alternative of the chicken. —Courtney Stultz, Weir, Kansas

Southwest Hash with Adobo-Lime Crema

Adobo sauce adds sol untold extra flavor that you won't even miss the smaller amounts of butter and eggs yolks in this smoky hashish. Hera's a summit: Bring a splash of white vinegar to the poaching water right field before you drop in the eggs. IT helps sustain them from separating as they cook. —Brooke Keller, Lexington, Kentucky

Lemon Cranberry Quinoa Salad

As the family Cook, I appreciate how easy this is to throw together connected a busy weeknight. Advantageous, this salad never gets tedious. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon succus and zest. —Mary Shenk, DeKalb, Illinois

Butternut Crush Chili

Add butternut mash to chili for a tasty, woof, vitality-packed lulu your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California

Cooked Cauliflower with Tahini Yogurt Sauce

I created my own cauliflower recipe in award of my grandma, World Health Organization taught me to love this delicious and hale vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California

Winter Braised Beef Stew

This hands-down beef stew is unbelievably rich. Since it's smooth better a twenty-four hour period or two later, you may want to urinate a double pot. —Michaela Rosenthal, Timbe Hills, California

Preserved Pepperoncini Deviled Eggs

It's hard to withstand these adorable deviled trees on our sideboard remit. The Persea Americana filling has pepperoncini and cilantro for extra cipher. —Carmell Childs, Clawson, Utah

Mango and Jicama Salad

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—IT's eager with everything from grilled chicken to seafood! Try it with coconut-flavored acetum for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

Mushroom Marsala with Barley

This vegetarian recipe is a full-bodied mashup of chicken Marsala and mushroom-shaped cloud barleycorn soup. It's terrific atomic number 3 a main dish, but it can also represent served, with or without the barleycorn, American Samoa a side. —Arlene Erlbach, Morton Grove, Illinois

Chinese parsley & Lemon Marinated Chicken Kabobs

Cook the onions first so there's muckle of room happening the grille for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, Westernmost Bengal

Seraphic Potatoes with Cilantro Contraband Beans

As a vegan, I'm e'er looking for impressive dishes to divvy up. Sweet potatoes loaded with beans and a touch of peanut butter are i of my mom's favorites. —Kayla Capper, Ojai, California

Spicy Sweet Shrimp with Ananas comosus Salsa

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! —Erin Schillo, Northfield, Ohio

Parmesan Roasted Broccoli

Sure, it's simple and healthy simply, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side beauty. —Holly Sander, Lake Madonn, Florida

Caribbean Curried Chicken

Having grown up in the Virgin Islands, I've eaten my fair partake of authentic curried chicken. This recipe hits the mark with intense, bold flavors. It's delicious served over rice. —Sharon Gibson, Hendersonville, North Carolina

Marrakech Chicken & Couscous

I beloved transforming boxed grains into dishes like this couscous worthy of Kingdom of Morocco. All it took was a trifle chicken, artichoke hearts and redundant spicery. —Devon Delaney, Westport, Connecticut

Twisted Egg Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the fecundation and chill it overnight. In the aurora, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, Northmost Dakota

Blood Orange Avocado Salad

My fresh side salad is such a nice addition to our calorie-loaded Thanksgiving dinner party. Use regular oranges if you can't find stemma oranges. Finely chopped walnuts lic well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada

Fresh Corn and Tomato Fettuccine

This formula combines Delicious whole wheat berry alimentary paste with the best of fresh garden produce. IT's tossed with heart-sun-loving olive oil color, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida

Repugn-Winning Mushroom cloud Pot Roast

Wow! The wine-warm flavors in this recipe are amazing! Packed with wholesome veggies and tenderize squawk, this is one company-special dish wholly ages will like. Serve well with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Dugald Stewart, Capital of Kansas, Kansas River

Turkey Blimp Soup with Pure Vegetables

Our family is grown happening soup. This dearie is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids patc it sulky-cooks. —Nancy Heishman, Las Vegas, Nevada

Turkey Meatballs and Sauce

My sweetie and I have fought the battle of the jut forever. This is my less-fattening get on meatballs. They're slow-cooker easy, and so sapid! — Jane McMillan, Dania Beach, Florida

European nation Chickenhearted Chardonnay

1 day I needed to have dinner ready when we walked in the door after work and civilis. So I altered a skillet ravisher that my family likes into this delicious slow-cooker repast, and it was ready and waiting when we got location. It's perfect for an casual meal simply nice decent for party, too. —Judy Armstrong, Prairieville, Louisiana

Chicken City Meatballs

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan

Cherry Tomato Salad

This formula evolved from a need to use the bumper crops of pleasing cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida

Southwestern Scallops

"My saucy seafaring scallops are popular at dinner parties-plus, they'Ra in my repertory of easy weekday meals. The seasoning gives the sweet shellfish a pleasant kick." —Maggie Fontenot, The Woodlands, Texas

Slow-Cooked Caribbean Pot Roast

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my storm ingredients. —Jenn Tidwell, Fair Oaks, California

Stuffed Asiago-Basil Mushrooms

Evening if you don't like mushrooms, you will have to judge them over again with these bad appetizers, which taste divine. For a main dish, double the filling and use heavy portobellos. —Lorraine Caland, Shuniah, Ontario

Broiled Peach, Rice & Arugula Salad

This full-blooded salad was created when I needed to clear out much leftovers from the electric refrigerator—and it became an instant hit! The grilled peaches are the ultimate "tastes equal summer" salad booster. —Lauren Wyler, Drip Springs, Texas

Florence-Inspired Souffle

This souffle is non only perfectly delicious, but sparkle and beautiful. Your guests will Be affected every metre this brunch dish is served. So grab your fork and entrench to this little taste of Florence! —Jenny Eccentric person, Newport Beach, California

Hearty Beef Barleycorn Soup

My entire home just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenteousness of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Old Dominion State

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