Summer Celebration Ice Cream Cake
I wanted to make my youngest son an ice cream cake one year for his summer birthday, as he prefers ice cream to the traditional cake. He picked the flavors and I decided to try my favorite brownie recipe as a crust. It worked! —Krista Frank, Rhododendron, Oregon
Strawberry Rhubarb Cheesecake Bars
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut bars into nine pieces instead of 16. —Amanda Scarlati, Sandy, Utah
Asparagus and Ham Strata
For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. —Alla Gray, St. Thomas, Pennsylvania
Mama's Blackberry Cobbler
Alabama has some tasty fresh blackberries. Fifty years ago my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead. This is her mama's recipe. —Lisa Allen, Joppa, Alabama
Ham & Spinach Casserole
This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty meal-in-one. Simple & Delicious Test Kitchen
Colorful Cornbread Salad
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! —Rebecca Clark, Warrior, Alabama
Orange-Thyme Chicken in Garlic Sauce
The roasted garlic sauce in this recipe makes ordinary chicken breasts amazing. To switch things up, replace the orange juice and zest with lime. —Charlene Chambers, Ormond Beach, Florida
Berry Whirligig
Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon
Rhubarb-Blueberry Crumble
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
BBQ Chicken and Apple Bread Pudding
To me, bread pudding is the epitome of comfort food, and it's simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah
Greek Breakfast Casserole
This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Quinoa & Black Bean-Stuffed Peppers
I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania
Garden Vegetable Cornbread
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today, I experiment a lot with recipes, just like my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
Cinnamon Roll Cherry Cobbler
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
Mexican-Style Chicken Manicotti
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
Caramelized Onion, Bacon and Kale Strata
When I host my friends, this comforting strata is my go-to recipe. I created it in winter to help me get through the snowstorms and shoveling. —Linda Dalton, Stoughton, Massachusetts
Blueberry Corn Bread
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. —Jennifer Martin, Martinez, California
Cauliflower-Broccoli Cheese Bake
One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. —Devin Mulertt, Napa, California
Almond Cherry Cobbler
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota
Pastry-Topped Turkey Casserole
My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber. —Agnes Ward, Stratford, Ontario
Red, White & Blue Cheesecake Bars
I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan
Sausage & Swiss Chard Lasagna
Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona
Blueberry Buckle with Lemon Sauce
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
Almond Blondies
These make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.—Cindy Pruitt, Grove, Oklahoma
Southern Cornbread Salad
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Tuscan Sausage & Bean Dip
This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
Chili Cornbread Salad
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
Lime & Spice Peach Cobbler
This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
BLT Egg Bake
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma
Overnight Baked Oatmeal
My husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I've made my own after a couple of simple changes. —Jennifer Cramer, Lebanon, Pennsylvania
Golden Chicken Cordon Bleu
For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. —Taste of Home Test Kitchen
Loaded M&M Oreo Cookie Bars
We’re all so busy and pressed for time that I find myself creating recipes that are generally fast to prepare, proving that you don’t have to spend all day in the kitchen to obtain fabulous results. Here’s a favorite of mine that combines crunchy M&M's and gooey chocolate all nestled into a flavorful blondie.—Averie Sunshine, San Diego, California www.averiecooks.com
Favorite Mexican Cornbread
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. —Donna Hypes, Ramona, California
Taco Salad Casserole
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
Zucchini and Cheese Casserole
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
No-Guilt Brownies
Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. —Rita Ross, Delta, Ohio
Ziti Bake
Many of my casserole recipes have been frowned upon by my children, but they give a cheer when they hear we're having Baked Ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this baked ziti without meat got started. No one misses the meat in this one. Even the leftovers are well-liked.—Charity Burkholder, Pittsboro, Indiana
Sweet Corn and Potato Gratin
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Apple Cornbread Crisp
With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
Easy Buffalo Chicken Dip
Everyone will simply devour this savory and delicious dip with shredded chicken throughout. The spicy kick makes it a perfect football-watching food, and the recipe always brings raves. —Janice Foltz, Hershey, Pennsylvania
Lemon Bars
These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Overnight Ham and Egg Casserole
I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado
Vegetable & Beef Stuffed Red Peppers
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
Rosy Rhubarb Upside-Down Cake
Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Banana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I first saw him at the airport last fall, I just grabbed hold of him and busted out crying. Back home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true Southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
Parmesan Baked Cod
You’ll need just five ingredients for this goof-proof way to keep oven-baked fish moist. “My mom is one of the best cooks in the world, and she shared this recipe with me,” writes Mary Hoppe of Pewaukee, Wisconsin. “It’s a favorite.”
Lasagna Rolls
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
Yogurt Cornbread
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Salsa Verde Chicken Casserole
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in no time! —Janet McCormick, Proctorville, Ohio
Date Oatmeal Bars
In no time at all, you can treat your family to these bars. They'll never suspect how light the snacks are. —Helen Cluts of Sioux Falls, South Dakota
Scalloped Potatoes with Mushrooms
Potatoes and mushrooms make a one-dish meal I love – it’s the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas
Ham & Veggie Casserole
I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Fontina Chicken & Pasta Bake
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
Swiss Cheese Potatoes
You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida
Date Oatmeal Bars
In no time at all, you can treat your family to these bars. They'll never suspect how light the snacks are. —Helen Cluts of Sioux Falls, South Dakota
Turkey Mushroom Tetrazzini
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Cinnamon Cherry Cobbler
It's not a misprint—there really are just two ingredients in this spiced cherry dessert. It's a good brunch for sweet-lovers, too. —Terri Robinson, Muncie, Indiana
Polish Casserole
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use most any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado
Thai Red Curry Chicken & Vegetables
The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Black Bean Brownies
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
Never-Fail Scalloped Potatoes
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario
Chiles Rellenos Squares
My family requests this chile relleno regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Chicken Club Casseroles
This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! — Janine Smith, Columbia, South Carolina
Cauliflower Dill Kugel
I enjoy cauliflower and kugel, so it just made sense to combine the two into one tasty dish. The ricotta cheese adds a special creaminess and lightness to a kugel that is lower in carbs, tasty and full of flavor with the shallots and herbs. —Arlene Erlbach, Morton Grove, Illinois
Ole Polenta Casserole
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois
Whole Wheat Pasta Bake
With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen
The post 68 Recipes to Make in Your 8×8 Pan This Summer appeared first on Taste of Home.
Caroline Stanko