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Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. —Carrie Kenny, Batavia, Ohio

This recipe will remind you of a jalapeno popper without all the mess. If my husband had his way, he would have me make this for him every weekend. This versatile dip can be also be served with whole-wheat crackers or pita chips. —Deborah Peirce, Virginia Beach, Virginia

My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don’t eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. —Debbie Pelletier, Jupiter, Florida

—Taste of Home Test Kitchen

This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. —Judy Armstrong, Prairieville, Louisiana

My daughter has a great time decorating spoons with mini M&M’s, Sno-Caps and sprinkles. She likes to stir them into hot chocolate or eat as is. —January Brylow, Milwaukee, Wisconsin

Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. — Patricia Lavell, Islamorada, Florida

Rich chocolate with a hint of raspberry liqueur—it doesn’t get any better than this! —Taste of Home Food Styling Team

Everyone loves a brownie. This one has a buttery crust with a sweet finish, thanks to the touch of candy on top. —Angela Kamakana Baptista , Hilo, Hawaii

This dessert is super easy to pull together and the flavorful results will win you nothing but rave reviews. — Aimee Ransom, Hoschton, Georgia