This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. —Angela Sheridan, Opdyke, Illinois
This is a recipe my mom made frequently while I was growing up. It's perfect for a cold day when you don't want to bother with lots of cooking. My mother actually used lima beans, but not many people are into those, so I tweaked this dish to make it more enjoyable for my own family. —Nancy Heishman, Las Vegas, Nevada
I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois
This slow-cooker recipe makes delicious Greek-inspired chicken and green beans with lemon-tomato flavor. The chicken juices flavor the green beans, but the beans can also be prepared alone as a side dish.
I traveled to Cuba a few years back and had some of the best food imaginable. One staple dish stuck out more than the rest, and that was ropa vieja. I had multiple variations of it, and when I returned home, I began to experiment. I went through roughly five trials before coming to this recipe. —Joshua Boyer, Traverse City, Michigan
My husband and sons love chicken with blue cheese, so I created this salad. You can even make the chicken the day before and reheat when ready to serve. —Shauna Havey, Roy, Utah
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. A side of melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. —Catherine Cebula, Littleton, Massachusetts
This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota