Home Recipes Cooking Style Baking
Caroline StankoUpdated: Feb. 10, 2022
Fill your trusty 9x9 pan with recipes made from fresh summer produce like rhubarb, blueberries, raspberries and more.
Winning Apple Crisp
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I live in apple country, and making a delicious apple crisp is one way to use the fruit. This treat doesn’t take a lot of time to assemble. —Gertrude Bartnick, Portage, Wisconsin
Strawberry Shortcake
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I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Appalachian Cornbread
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On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
Cream Cheese Swirl Brownies
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I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming
Rhubarb Strawberry Crunch
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Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Taco-Filled Pasta Shells
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I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Peanut Pretzel Toffee Bark
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My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
Blueberry Streusel Coffee Cake
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This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
Ultimate Fudgy Brownies
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Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you’ve got some seriously irresistible treats. —Sarah Farmer, Waukesha, Wisconsin
Apricot Upside-Down Cake
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My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
Crispy Onion Chicken
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My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. —Charlotte Smith, McDonald, Pennsylvania
Gluten-Free Peanut Butter Blondies
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I converted these blondies to be gluten free so that my family could enjoy a comforting dessert. We were craving brownies one night, and these cakelike treats hit the spot. They are a fantastic spin on gluten-free peanut butter chocolate chip cookies. —Becky Klope, Loudonville, New York
Makeover Pineapple Upside-Down Cake
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Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
Banana Blueberry Oatmeal Bake
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When my brother, sister and I were young, Mom would bake this cinnamon-scented oatmeal before driving us to school. Whenever I make it, I have lots of happy memories. —Vincent Taylor, Houston, Texas
Hot Fudge Cake
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Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. —Vera Reid, Laramie, Wyoming
Grandmother's Corn Pudding
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My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. —Susan Brown Langenstein, Salisbury, Maryland
Chocolate Chip Brownies
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People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. —Brenda Kelly, Ashburn, Virginia
Raspberry White Chocolate Bars
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A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida
Buttery 3-Ingredient Shortbread Cookies
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With only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
Down East Blueberry Buckle
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This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Oven Denver Omelet
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I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland
Chocolaty Nanaimo Bars
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If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. —Kelly McCulley, Des Moines, Iowa
Honey Cornbread
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Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Warren's Oatmeal Jam Squares
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At 102, I still love to bake. I make these bars in my toaster oven for my fellow residents at our assisted living home. —Warren Patrick, Townshend, Vermont
Chocolate Fudge Brownies
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My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palestine, Illinois
Parmesan-Ranch Pan Rolls
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Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho
Chocolate Peanut Butter Brownies
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My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana
Rhubarb Cheesecake Squares
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It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Banana Chocolate Cake
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This light-as-air chocolate cake has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin
Raspberry Oat Bars
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These sweet, fruity bars are wonderful with hot coffee or cold milk for a snack or afternoon treat. —Nourse Farms, Mary Nourse, South Deerfield, Massachusetts
Bacon Chocolate Chip Cheesecake Blondies
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There's nothing better than a cookie, brownie and cheesecake mixed together, with bacon to top it off! —Katie O'Keeffe, Derry, New Hampshire
Baked Blueberry Ginger Pancake
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My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! —Erin Wright, Wallace, Kansas
Blueberry Crumb Bars
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Think of this as a blueberry crisp turned into a hand-held treat. Oats and fresh blueberries combine for a sweet, uncomplicated dish. —Blair Lonergan, Rochelle, Virginia
Originally Published: April 26, 2019
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.