Food & Receipts

I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. —Joan Hallford, North Richland Hills, Texas,Ingredients1 sheet frozen puff pastry, thawed2/3 cup Thousand Island salad dressing, divided3 tablespoons dill pickle relish1/2 pound...

I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah,Ingredients1/2 cup sugar1/4 cup cornstarch2 cups whole...

There are so many ways to serve this vegan ranch dressing recipe! Use it for dipping, on salads or in recipes that call for regular ranch dressing. Fresh herbs really brighten the flavor, but dried herbs can be used, too. —Peggy Woodward, Shullsburg, Wisconsin,Ingredients1 cup vegan mayonnaise1/4 to 1/2 cup unsweetened almond milk or soy milk3 tablespoons minced...

I made this pie using Bartlett pears fresh from the orchard. It's a lovely dessert to include in your holiday menu. You can also use canned pears if fresh are not available. —Mary Anne Thygesen, Portland, Oregon,IngredientsDough for single-crust pie1 large egg, room temperature3/4 cup sour cream1/2 cup sugar1/4 cup all-purpose flour1/4 cup plain Greek yogurt1 teaspoon vanilla...

My original BLT chopped salad recipe called for lettuce. One day I didn't have any, so I substituted spinach. I ended up making some more healthy adjustments to the dish, and the rest is history! —Cindy VanBeek, Randolph, Wisconsin,Ingredients6 ounces (about 9 cups) fresh baby spinach, coarsely chopped1 bunch broccoli, cut into small florets2 cups grape tomatoes, halved1...

I enjoy coming up with new ways to use my slow cooker in the kitchen. If it’s going to take up space, it needs to earn its keep! Serve this refreshing blueberry iced tea over plenty of ice and garnish it with blueberries if desired. For fun, freeze blueberries in your ice cubes. —Colleen Delawder, Herndon, Virginia,Ingredients12 cups...

I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family’s tastes. —Kristine Chayes, Smithtown, New York,Ingredients1 cup cubed rotisserie chicken1/2 cup chopped apple1/2 cup chopped celery1/2 cup unsweetened crushed pineapple, well drained1/4 cup dried cranberries1/4 cup mayonnaise1 teaspoon...

You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. —Colleen Delawder, Herndon, Virginia,Ingredients1 carton (15 ounces) whole-milk ricotta cheese1-1/4 cups whole milk1 cup sugar4 ounces cream cheese, softened1/2 cup baking cocoa1/2 teaspoon instant espresso powder1/4 teaspoon salt1 cup heavy whipping cream3-1/2 ounces milk chocolate,...

Ritz crackers and Hershey’s chocolate sauce! It’s so good! —Brooklyn Reynolds, Anderson, Indiana,Ingredients2 scoops vanilla ice cream6 Ritz crackers, crushed2 tablespoons chocolate sauce image/svg+xml Text Ingredients View Recipe, DirectionsTop ice cream with crushed Ritz, drizzle with chocolate sauce.,Nutrition Facts1 serving: 333 calories, 13g fat (6g saturated fat), 29mg cholesterol, 236mg sodium, 50g carbohydrate (35g sugars, 2g fiber), 5g...

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Lynn Albright, Fremont, Nebraska,Ingredients1 tablespoon olive oil3/4 cup chopped sweet onion3/4 cup chopped sweet red pepper4 large eggs, room temperature1 cup heavy whipping cream1 teaspoon baking soda1 teaspoon hot pepper sauce1/2 teaspoon salt2 cups fresh or frozen corn2...