31 of Our Community Cooks’ Absolute Favorite Recipes

Tortellini Carbonara

Bacon, cream and Parmesan cheese make a classic pasta sauce that’s absolutely heavenly. It’s a delightful option for company! —Cathy Croyle, Davidsville, Pennsylvania

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Smoked Mozzarella Chicken with Pasta

This is one of my all-time favorite dinner recipes. It’s super fast and easy to dress up or down. Add a green salad and you have a complete meal in the time it takes to cook the pasta. —Community Cook Sue Stetzel, Gainesville, New York

Pina Colada Zucchini Bread

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

Stuffed Pepper Soup

Stuffed pepper soup is quicker and easier to make than regular stuffed peppers—yet it is just as delicious! If you love the classic comfort food, you'll love this variation.

The Best Cheesy Scalloped Potatoes

What makes this the best out of all the cheesy scalloped potatoes recipes out there? I slice them extra thin and toss them in an amazingly rich sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook

Lemon Pudding Dessert

After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts

Bacon Cheeseburger Slider Bake

I created this dish to fill two pans because these sliders disappear fast. Cut the recipe in half if you want one batch. —Nick Iverson, Milwaukee, Wisconsin

Rawhide's Whiskey Cake

For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho

Italian Stuffed Shells

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri

Huli Huli Chicken

I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California

Shrimp & Nectarine Salad

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York

Crispy Onion Chicken

My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. —Charlotte Smith, McDonald, Pennsylvania

Chicken Potpie

Learning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.

Amish Sugar Cookies

The Amish seem to be master bakers, and they did not skimp on Amish sugar cookies.

Slow-Cooker Chicken Thighs

Here’s a real sensation: Asian-style slow-cooker chicken thighs and rice. They always go over big with my family. —Gigi Miller, Stoughton, Wisconsin

Pumpkin Cookies

When you're craving a dose of sweet fall flavor, these pumpkin cookies with cream cheese frosting are bound to hit the spot.

Gravy

Our Test Kitchen shows you how to make gravy from scratch for your tastiest Thanksgiving dinner yet.

Feta Bruschetta

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

Vegan Apple Pie

This vegan apple pie recipe uses shortening instead of butter or lard in the crust. Such an easy swap!

Slow-Cooked Chicken Enchilada Soup

This crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.

Outrageous Peanut Butter Sauce

I developed this thick and creamy sauce in an attempt to re-create a peanut butter topping we had at a restaurant. Served over any kind of ice cream, it's to die for! —Mary Long, Amherst, Virginia

Icebox Butterhorns

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

Banana Zucchini Bread

Zucchini is our secret weapon for baking perfectly tender, soft banana bread without altering its familiar comforting, sweet taste. Our banana zucchini bread recipe will become one of your favorites!

Pigeon River Chicken

For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It’s delectable warm or cold. —Lib Jicha, Waynesville, North Carolina

Buttermilk Pecan Pie

This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas

Blueberry Streusel Coffee Cake

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas

Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Baked Spaghetti

This cheesy crowd-pleasing dish puts a different spin on spaghetti. The leftovers, if there are any, freeze well for a quick future meal. —Ruth Koberna, Brecksville, Ohio

Macadamia Key Lime Pie

I make Key lime pie at least four times a month during summer—it’s so refreshing. The shortbread crust adds richness. —Brynn LeMaire, Gueydan, Louisiana