Lemon Layer Cake
This citrusy cake with a luscious cream cheese frosting will garner plenty of raves. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Best Deviled Eggs
Herbs lend amazing flavor, making these the best deviled eggs you can make!—Jesse & Anne Foust, Bluefield, West Virginia
Stuffed Pasta Shells
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri
Chive Crab Cakes
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Greek Veggie Tartlets
This recipe started out as a salad, which I re-created after a trip to Greece. When my husband suggested I serve the mixture in phyllo cups, it became my most-requested appetizer! —Radelle Knappenberger, Oviedo, Florida
Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Cheddar-Veggie Appetizer Torte
A line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy to eat as finger food, plus it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Crab Crescents
This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California
Cobb Salad Sub
When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Southern Green Beans with Apricots
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, the flavors will make your taste buds pop. —Ashley Davis, Easley, South Carolina
Kale Slaw Spring Salad
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Not Your Mama's Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Caramelized Ham & Swiss Buns
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious.—Iris Weihemuller, Baxter, Minnesota
Heirloom Tomato Pie
My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Mini Spinach Frittatas
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona
Roasted Vegetable Dip
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
Blood Orange Avocado Salad
My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
Peas & Pepper Pasta Salad
I often serve a pasta salad for a buffet. That way, there’s no need for a side salad. Any leftover pasta salad is great stuffed in halved and cored plum tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Apricot-Filled Triangles
It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp, buttery cookies truly do melt in your mouth. —Mildred Lorence, Carlisle, Pennsylvania
Tuna Teriyaki Kabobs
I love to BBQ but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey
BBQ Brats
In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin
Pesto Chicken Strata
I like this rustic strata for its hearty flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. —Michael Cohen, Los Angeles, California
Dijon-Rubbed Pork with Rhubarb Sauce
"This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s great for company and makes an extra special weeknight meal." —Marilyn Rodriguez of Fairbanks, Alaska
Bacon Macaroni Salad
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana
Easy Lemon Berry Tartlets
These tarts are a quick and easy way to get your cheesecake fix. —Elizabeth Dehart, West Jordan, Utah
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana
Mini Rosemary-Roast Beef Sandwiches
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin
Special Sandwich Loaves
These satisfying sub sandwiches are a study in simplicity. Try serving the seasoned mayonnaise on the side so guests can customize their hoagies. Look for submarine sandwich dressing in the deli section of your grocery store. —Taste of Home Test Kitchen
Easy Mini Caramel Apple Cheesecakes
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Avocado Bean Dip
I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma
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Camille Berry