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Creamy Rice Pudding

Submitted by: Erica G.

Cooked rice is combined with milk, sugar, an egg and golden raisins, and flavored with butter and vanilla in this quick, stovetop rice pudding.

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Turkey Pot Pie

Submitted by: Linda

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com.

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White Bread I

Submitted by: Lisa

With this incredibly easy recipe, you'll get tender, milky, moist white bread right out of the bread machine.

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Savory Cinnamon Rolls

Submitted by: MEFROMNWIA

My husband was the inspiration for this recipe. These rolls are extremely tasty and are not heavy. The secret to this recipe lies in the frosting.

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Layers of potatoes and onion baked with a simple cheese sauce make a hearty and comforting casserole. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

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Country Oatmeal Cookie in a Jar

Submitted by: Marcie

My boyfriend and I made 2 dozen of these jars as Christmas gifts this year, and they were a big hit. You can substitute raisins for chocolate chips, but the chocolate makes for a nice change.

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Cookie Mix in a Jar I

Submitted by: Laura Ashby

Contents for a jar that is filled with the makings for chocolate chip cookies. It helps to pack down each layer to make fit!

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Friendship Tea

Submitted by: Julie

This is a lemony spiced tea mix with cinnamon and clove that makes great gifts during the holidays, or any time!

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The Best Banana Bread

Submitted by: Libby

Purists will especially delight in this bread, flavored only with mashed bananas.

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Zucchini Bread II

Submitted by: Dawn Burhans

Brown sugar contributes to the richness of this traditional loaf that 's peppered with nuts and raisins.

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Pumpkin Cranberry Bread

Submitted by: Linda White

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

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Artichoke Spinach Lasagna

Submitted by: David

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

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Sweet Dinner Rolls

Submitted by: Donna West

This versatile dough -with butter, milk and sugar -does make lovely sweet dinner rolls, but do not stop there. Use it for breakfast rolls like sticky buns and the like, too.

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Pumpkin Cream Cheese Muffins

Submitted by: Barb

Pumpkin muffins with a cream cheese filling.

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Cake Balls

Submitted by: AMALLEN23

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores.

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Garlic Red Potatoes

Submitted by: Laura

Home Town: Macclenny, Florida, USA

Living In: Jacksonville, Florida, USA

Red potatoes are baked with butter, garlic, lemon juice and Parmesan cheese.

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Rice Cereal Energy Bars

Submitted by: JANOWA

Crisp rice cereal is mixed with an assortment of dried fruit and nuts in these sweet no bake bars. We bike and hike several times a week and take these bars with us for a tasty boost of carbs and protein. Wrapped individually and frozen, they are easy to stuff in a pack on your way out the door.

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Kathy's Southern Corn Pudding

Submitted by: Jacquita

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

This is a wonderful side dish casserole made with corn and creamed corn that goes great with ham or pork.

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Saltine Toffee Cookies

Submitted by: Tracy

This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.

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Dilly Tomato Soup

Submitted by: Patty Kile
Provided by: Cooking for 2

'This soup is particularly good to take along for lunch with a sandwich or a salad,' suggest Patty Kile of Greentown, Pennsylvania. 'It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge.'

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