Winning Apple Crisp
I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin
Strawberry Shortcake
I grew up helping my mom make a lot in our farmhouse kitchen; roasts, soups, pies and strawberry shortcakes. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Appalachian Cornbread
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
Cream Cheese Swirl Brownies
I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming
Rhubarb Strawberry Crunch
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Taco-Filled Pasta Shells
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Peanut Pretzel Toffee Bark
My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
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
Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Apricot Upside-Down Cake
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
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
Gluten-Free Peanut Butter Blondies
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! —Becky Klope, Loudonville, New York
Makeover Pineapple Upside-Down Cake
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
Banana Blueberry Oatmeal Bake
When my brother, sister and I were young, Mom would bake this cinnamon-scented oatmeal before driving us to school. Whenever I make it, I have lots of happy memories. —Vincent Taylor, Houston, Texas
Hot Fudge Cake
Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. —Vera Reid, Laramie, Wyoming
Grandmother's Corn Pudding
My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's Eastern Shore. —Susan Brown Langenstein, Salisbury, Maryland
Chocolate Chip Brownies
People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about frosting melting. —Brenda Kelly, Ashburn, Virginia
Raspberry White Chocolate Bars
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman Pace, Florida
Buttery 3-Ingredient Shortbread Cookies
With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
Down East Blueberry Buckle
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
Oven Denver Omelet
I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland
Chocolaty Nanaimo Bars
If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. —Kelly McCulley, Des Moines, Iowa
Honey Cornbread
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Warren's Oatmeal Jam Squares
At 102, I still love to bake. I make these bars in my toaster oven for my fellow residents at our assisted living home. —Warren Patrick, Townshend, Vermont
Chocolate Fudge Brownies
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palenstine, Illinois
Parmesan-Ranch Pan Rolls
Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho
Chocolate Peanut Butter Brownies
My husband and I have two sons and I sent these brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana
Rhubarb Cheesecake Squares
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Banana Chocolate Cake
This light-as-air chocolate cake has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin
Raspberry Oat Bars
These sweet, fruity bars are wonderful with hot coffee or cold milk for a snack or afternoon treat. —Nourse Farms, Mary Nourse, South Deerfield, Massachusetts
Bacon Chocolate Chip Cheesecake Blondies
If you're a sweet and savory fan like me, you'll go wild over these. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. —Katie O'Keeffe, Derry, New Hampshire
Baked Blueberry Ginger Pancake
My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! —Erin Wright, Wallace, Kansas
Blueberry Crumb Bars
Think of this as a blueberry crisp turned into a hand-held treat. Oats and fresh blueberries combine for a sweet, uncomplicated dish. —Blair Lonergan, Rochelle, Virginia
The post 33 Recipes to Make in Your 9×9 Pan This Summer appeared first on Taste of Home.
Caroline Stanko