 | “Mixed Greens, Artichokes and Olives with Avocado Dressing tasted so good. The freshness of the greens, tomato, cucumber and avocado was just too much!” --Joann Bongiovi |
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 | “Since I’m a huge chocolate fan, one of my favorite recipes is Sour Cream-Chocolate Chip Cake. This cake was so moist and chocolaty. Besides that, it was really easy to make. Anyone would be able to make it, and they’ll love the taste.” --Mark Kline |
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 | “The recipe I love best is Vietnamese Grilled Steak. The flavor of the lemongrass with the lime leaves made my mouth happy. The steak left my taste buds satisfied.” --Lori Burian |
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 | “The meat in Gingered Pork Sauté with Spinach is so tender, and the spinach adds just the right touch of sweetness. I took it to a potluck at work, and people were licking the bowl. It’s definitely a winner.” --Stas Trakul |
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 | “My favorite recent recipe is Chicken Thighs with Caramelized Onions. My husband and I love chicken thighs, and the caramelized onions just finish them off. I also appreciate the recipe being for two.” --Linda Kauffman |
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 | “French Toast Casserole is the greatest recipe. It’s so delicious, easy to make and versatile; everyone loves it. I have to make it for every family brunch get-together!” --Samantha Steltermann |
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 | “Salted Chocolate Crinkle Cookies are one of my favorites. I have an old recipe for chocolate crinkles, but the dark chocolate Kiss and salt in this recipe adds a very different a delicious twist.” --Tammy Manek |
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 | “We live on a cattle ranch, and I’m always looking for new recipes featuring beef. Beef and Orange Salad on Spring Greens was quick, easy and pleasing to the eye! It’s a delicious combination that’s also very nutritious.” --Brenda Piester |
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 | “Sautéed Chicken Breasts with Artichokes and Olives is the best recipe ever! I can make it in less than 30 minutes, and my Italian husband raves about it! I can make it with chicken thighs or breasts, whatever is available, and the rest of the ingredients are usually on hand. It’s so full of flavor, it’s amazing it's so easy to make!” --Dawn Shipley |
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 | “I absolutely love Creamy Asparagus Pasta with Sun-Dried Tomatoes. It’s simple, fast and loaded with flavor. To make things even better, my kids love it...a win-win situation for me.” --Rachel Williams |
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 | “Chocolate Chunk Banana Bread was a great starter recipe for me when I first joined the Club. It’s moist and easy to make. Everyone really loves it when I make it.” --William Allen |
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 | “It was because of Coconut Beef Saté with Peanut Sauce that I joined the Club. I was looking through an old issue at a doctor's office, saw this recipe and wrote it down on a napkin. It sounded so yummy. I made it the next night, and my husband and I thought it was just that: YUMMY! This recipe is one of my favorites, and it’s a reminder of why I’m a lifetime member!” --Thu Blackwell |
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 | “Curried Chicken Sandwiches are what a lunch should contain. Succulent chicken, sweet chutney with a hint of spice and the sweetness of mango and cranberries makes this a true meal fit for a king.” --Trey Peters |
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 | “My absolute favorite recipe is Apricot Almond Bars. I tried it first when I provided food for a small gallery opening in Burlington, VT. It was well-received, and I kept it on my list of must-dos. It’s easy to make with ingredients that I almost always have on hand, and it impresses every time.” --Ingrid Bevz |
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 | “I saw the recipe for Tamale Pie and thought it would be a nice change. I was hooked once I realized it called for ingredients I normally have in the kitchen! My kids loved it, and even my picky husband said I should make it again. I served it with a simple Spanish rice, a salad and tortilla chips. My kids didn’t use a fork; they just scooped it up with the chips. The recipe is a winner to me!” --Gayle Webb |
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 | “I love Slow-Cooked Chicken, Butternut Squash and Wild Rice Stew. This dish offers a great combination of flavors and textures and is perfect for chilly winter days. And as if it wasn’t wonderful enough, it’s so easy to prepare! Just put everything into a slow cooker, and dinner is ready and waiting at the end of a busy day.” --Janet McCoy |
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 | “Caramelized Onion Focaccia never fails. Taking advantage of Vidalia or other sweet onions provides a tantalizing staple my guests have come to expect. The caramelized onions freeze especially well if just slightly less cooked (still golden but with a little body). They simply need to be defrosted to room temperature before spreading on the focaccia.” --Judith Sheppard |
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 | “My favorite: Coconut Rice Pudding. I love coconut and I love a good rice pudding, so what was not to love about this recipe? I made it with regular raisins instead of golden raisins and used orange juice instead of lemon juice. Yummy!” --Linda Dieter |