63 Childhood Classics All Grown Up

From the Recipe Creator: We devour these golden chicken nuggets at least once a week. If you want to tone down the heat, skip the chipotle pepper. —Cheryl Cook, Palmyra, Virginia

From the Recipe Creator: Everyone needs a little treat at brunch! I wanted to kick things up a notch, so I added a scoop of ice cream to my mimosas. Sometimes I add chocolate, too.—Amy Lents, Grand Forks, North Dakota

From the Recipe Creator: Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: I clipped this recipe from our local paper a few years ago. It's a tasty lunch treat for hearty appetites. Plan on doubling the recipe for hungry grandkids. —Maxine Smith, Owanka, South Dakota

From the Recipe Creator: This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon

From the Recipe Creator: A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California

From the Recipe Creator: This dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty, and is just like eating a frozen banana split. Make it ahead to save time. —Joy Collins, Birmingham, Alabama

From the Recipe Creator: Turn all-American hot dogs into a fun international treat at your next casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and south of the border. Bet you can’t eat just one! —Taste of Home Test Kitchen

From the Recipe Creator: Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri

From the Recipe Creator: These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California

From the Recipe Creator: My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

From the Recipe Creator: Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas

From the Recipe Creator: Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
Don’t have time to make chili from scratch? Find out the best canned chili to use when you’re short on time.

From the Recipe Creator: My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother used to prepare. He says he makes it frequently for his children and they clean their plates! —Gail Borczyk, Boca Raton, Florida

From the Recipe Creator: As a turkey lover who can't get enough during fall and winter, I was inspired to come up with a restaurant-worthy sandwich. I love it with a soft, rich cheese like Brie. —Grace Voltolina, Westport, Connecticut

From the Recipe Creator: We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington

From the Recipe Creator: I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes. —Judi Brinegar, Liberty, North Carolina

From the Recipe Creator: Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! — Lisa Speer, Palm Beach, Florida

From the Recipe Creator: Looking for a fast, colorful side to round out any meal? This refreshing fruit salad is pure perfection! —Angela Howland, Haynesville, Maine

From the Recipe Creator: My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as the pitas taste, they’re good for them too.—Kim Holmes, Emerald Park, Saskatchewan

From the Recipe Creator: Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia

From the Recipe Creator: Searching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California

From the Recipe Creator: Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. —Anette Stevens, Olds, Alberta

From the Recipe Creator: I created this unique pulled pork recipe so we could replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. —Julie Orr, Fullerton, California

From the Recipe Creator: Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio

From the Recipe Creator: My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

From the Recipe Creator: Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It’s so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti, Collierville, Tennessee

From the Recipe Creator: My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California

From the Recipe Creator: These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. —Andreann Geise, Myrtle Beach, South Carolina

From the Recipe Creator: My husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho

From the Recipe Creator: I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma

From the Recipe Creator: I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California

From the Recipe Creator: I created this waffle recipe to recapture the memorable tropical tastes we enjoyed while visiting Hawaii. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: Kiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin

From the Recipe Creator: When whipping up something for Father’s Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California

From the Recipe Creator: This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California

From the Recipe Creator: Save a sleeve of Girl Scout cookies for this creamy milkshake that's fun for kids and adults, too. —Shauna Sever, San Francisco, California

From the Recipe Creator: As a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas

From the Recipe Creator: In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin

From the Recipe Creator: Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, Michigan

From the Recipe Creator: Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Plesant Prairie, Wisconsin

From the Recipe Creator: This hot chocolate recipe is more than a warm-you-up—it's rich and thick decadence in a mug. —Cyndi Nistico, Palm Island, Florida

From the Recipe Creator: I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

From the Recipe Creator: My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado

From the Recipe Creator: I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina

From the Recipe Creator: This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

From the Recipe Creator: Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island

From the Recipe Creator: Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado

From the Recipe Creator: Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California

From the Recipe Creator: On a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia

From the Recipe Creator: I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois

From the Recipe Creator: I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin

From the Recipe Creator: My grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama

From the Recipe Creator: Rustic ciabatta bread is the perfect match for tender roast beef and bold blue cheese and chipotle in this easy, tasty recipe. —Andre Houseknecht, Feasterville, Pennsylvania

From the Recipe Creator: These drizzled confections look gorgeous and taste over-the-top yummy. With peanut butter flavor and a salty burst, they'll be the treats you can't wait to make each year. —Taste of Home Test Kitchen

From the Recipe Creator: I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia

From the Recipe Creator: In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: Their light, tender texture and apple cider flavor make these small bites a big hit! My mom made them every year as soon as the weather turned cool. I carry on the tradition, and the aroma always brings back cherished memories. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: We pull out all the goodies for these chewy bars, like raisins and coconut. For more color, sprinkle on the M&M's once the bars are in the pan. Then press them in. —Connie Craig, Lakewood, Washington

From the Recipe Creator: This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin