Home Recipes Cooking Style Comfort Food
Annamarie HigleyUpdated: Feb. 01, 2024
Serve up these springy dishes for a tasty dose of nostalgia!
Memaw’s Banana Pudding
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Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
Grandma’s Baked Ham Salad Sandwiches
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This ham salad is another tried-and-true recipe I found in my grandma’s recipe box. I love seeing her handwriting on faded notecards. —Crystal Jo Bruns, Iliff, Colorado
Caramel-Pecan Monkey Bread
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The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Carrot Raisin Salad
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This traditional salad is one of my mother-in-law’s favorites. It’s fun to eat because of the crunchy texture, and the raisins give it a slightly sweet flavor. Plus, I love how easy it is to make. —Denise Baumert, Dalhart, Texas
Best Ever Crescent Rolls
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My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin
Strawberry Jam Cake
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Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia
Mini Hot Browns
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Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Easter Bunny Treats
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Our whole family has fun making these bunny-riffic treats together. They are just so cute! —Holly Jost, Manitowoc, Wisconsin
Comforting Tuna Patties
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My grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington
Banana Split Cake Bars
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Summer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming
Grandma’s Onion Squares
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My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
Sour Cream-Leek Biscuits
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These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Incredible Coconut Cake
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I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. —Lynne Bassler, Indiana, Pennsylvania
Mom's Pickled Carrots
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My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Bread Pudding Pie
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This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana
Grandma’s Rice Dish
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My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I’ve made this recipe regularly since then. —Lorna Moore, Glendora, California
Apricot Mud Hen Cake Bars
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These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
Cheesy Broccoli Soup in a Bread Bowl
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This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Gooey Lemon Rolls
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My mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho
Poached Chicken
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You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals. —James Schend, Dairy Freed
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With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California
Grandmother’s Toad in a Hole
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I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Buttermilk Blueberry Pancakes
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Here's my recipe for classic blueberry pancakes—light as a feather and bursting with flavor! —Ann Moran, Islesford, Maine
Grandma's Scottish Shortbread
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My Scottish grandmother was renowned for baked goods, and these chunky shortbread bars are an example of why. —Jane Kelly, Wayland, Massachusetts
Apricot Ice Cream Soda
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This recipe came from my husband’s aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas
Roasted Strawberry Sheet Cake
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My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
Authentic Pasta Carbonara
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I learned during my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious—just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
Asparagus Tuna Noodle Casserole
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I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada
Roro’s Pineapple Cookies
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My memories of the holidays always include my mom’s pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey
Filipino Chicken Adobo
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My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers —she says it's because of the vinegar. — Michael Moya, New York, New York
Lemon Pudding Dessert
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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
Saucy Grilled Pork Chops
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My mamaw in Kentucky used this “dip,” as she called it, on many grilled meats including chicken and steak. —Misty Schneider, Bayport, Minnesota
Sauteed Tarragon Radishes
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Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
Bacon Pea Salad
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My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas
Bunny Tails
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My granddaughters and I came up with this clever and easy idea for Easter. —Kelly Ciepluch, Kenosha, Wisconsin
Fried Potato Salad
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This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. —Leann Stallard, Dryden, Virginia
Grandma’s Carrot Cake
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My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Apricot-Rosemary Scones
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Make these easy sweet-savory scones a family project. It’s a delightful way to show your love on Mother’s Day. —Charlene Chambers, Ormond Beach, Florida
Hazelnut Asparagus Soup
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My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
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I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Sicilian Steamed Leeks
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I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Spring Onion Pimiento Cheese Grits
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Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Chicken Francese
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I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York
Key Lime Cream Pie
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I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida
Grandma’s Yeast Rolls
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My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. —Nancy Spoth, Festus, Missouri
Lemon Curd Cookies
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I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
Cherry Hand Pies
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There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
Berry Curd
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I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. —Margo Zoerner, Pleasant Prairie, Wisconsin
Classic Cobb Salad
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Making this ham cobb salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Rhubarb Crumble Ice Cream
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This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
Apricot-Filled Triangles
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Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania
Mushroom and Spinach Saute
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Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas
Pina Colada Icebox Cake
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This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
Grapefruit Yogurt Cake
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We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont
Originally Published: March 08, 2021
Annamarie Higley
Annamarie is Taste of Home’s Shopping Editor and previously worked on the brand’s magazine and special issues. It was during this time she tapped into her love language, gifts, and spearheaded the print holiday gift guides in 2021 and 2022. She’s thrilled to continue creating gift guides full time for the shopping team, in addition to testing and reviewing products, spotlighting viral gadgets and editing freelanced content. A midwestern transplant from the San Francisco Bay Area, she enjoys hiking, crafting and—you guessed it!—shopping and cooking.