This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
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Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. —Laurinda Johnston, Belchertown, Massachusetts
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If you love Thai flavors and love fudge, then you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut
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I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of chips, blackberry puree and sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois
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Everyone loves a classic shortbread cookie. Make them magical with a quick dip into melted baking chips and rainbow-colored sprinkles. Your unicorns will love these rainbow bites. —Angela Lemoine, Howell, New Jersey
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Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO
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This recipe pairs white and dark chocolate with whole, natural ingredients for an unbelievably delicious treat! These candies are perfect to give as a gift for Christmas. —Kelly Zdrowak, Orchard Park, New York
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When it's too hot to bake something sweet, but you're craving chocolate, my triple chocolate mousse tart is all you need. You don't have to have any specific order to the layers, so get creative. —Samantha Hernandez, Vacaville, California
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A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. —Trisha Kruse, Eagle, Idaho
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Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. —Pat Habiger, Spearville, Kansas
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After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
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Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
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We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, Utah
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Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
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My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon
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This is a very quick, easy and fun dessert for any occasion. The possibilities are endless with these cute bites. Customize them for any occasion by using different toppings. —Evelyn Moore, Elk Grove, California
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These are one of my favorite cookies to make for the holidays. I prepare a batch early in the holiday season and freeze them. —Sherry Conley, Noel, Hants County, Nova Scotia
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Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
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Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
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Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most. — Joyce Schmidt, Lilburn, Georgia
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You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year.—Ruth Ann Stelfox, Raymond, Alberta
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Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like—I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. —Anna Ginsberg, Chicago, Illinois
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Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania
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Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia
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White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
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I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
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I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
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