Need inspiration to use those pantry staples? This 14-day meal plan will use all the beans, canned foods and frozen items you have on hand.
14-Day Meal Plan (with a Printable Shopping List!)
Updated on Jun. 17, 2024
Like us, you probably have a pantry stocked with those buy-one-get-one bargains like canned beans or pasta in all shapes and sizes. Or maybe a refrigerator full of condiments that you used for one recipe but then forgot about. Get ready to transform those extras into tasty and delicious meals. The 14-day meal plan below will help you make the most of what’s already in your kitchen. Yes—the meal plan even includes leftovers!
Here’s what to keep in mind:
- The recipes below are made with mostly kitchen staples. You might have to pick up some fresh fruits and vegetables, though. Thankfully many stores are offering grocery delivery and/or pickup.
- Every meal contains breakfast, lunch and dinner and focuses on comfort foods the whole family will love. Feel free to alter the recipes to fit your dietary needs.
- Keep in mind, you don’t have to make every meal listed. Feel free to pick and choose the recipes that work with what you have on-hand.
- You can also substitute ingredients. For example, if a recipe calls for onions but your store was sold out, use onion powder instead. Need egg whites but don’t want to waste eggs? No problem, unless the recipe is egg white specific (like angel food cake or meringue) just use one whole egg for each egg white.
- Another thing to remember as you read through this, the meal plan is for a family of four. Adjusting is a snap though, most recipes are easily increased or decreased with simple math.
Print this grocery list PDF to see what’s already in your inventory. Then, plan to purchase the rest at the grocery store.
DAY 1
Breakfast
Cook: Start your day with this recipe Fruity Baked Oatmeal. Reserve half for Day 3.
Packed with whole grains, this versatile recipe is super easy to make. You can substitute any milk in your fridge (or use evaporated from your pantry) for the 1 cup fat-free milk listed without changing the texture. While this recipe is loaded with fresh fruit, dried fruit works too! No blueberries? Use strawberries! Anything goes for this recipe.
Lunch
Cook: Make a double-batch of this protein-packed Herbed Tuna and White Bean Salad will go along way to keeping you satisfied until dinner.
Use any greens you have on hand, you don’t have to use arugula. You can even mix all the ingredients ahead to toss with the lettuce just before serving, to save time and let the flavors meld.
Dinner
Cook: Tonight’s dinner is this yummy slow-cooked Hamburger Supper.
You can use up those frozen patties or make your own with ground beef.
Prep: If you have a frozen chicken or turkey stashed, now’s the time to start thawing it for later in the week.
DAY 2
Breakfast
Cook: Treat yourself to a yummy dish of yogurt with fruit and a drizzle of honey. Save some leftovers for Day 9.
Psst! We have some great mix-in ideas you can probably find in your pantry.
Lunch
Cook: Finish up the salad from day 1.
Need a change of pace? Try a simple sandwich like this Peanut Butter, Honey & Pear Open-Faced Sandwiches. While these are best on a sturdy, whole grain bread there’s no shame in using whatever bread you have on hand.
Dinner
Cook: Whip up a double batch of this Hearty Minestrone Soup, and freeze half for lunches next week.
Freezing soup is simple. To avoid cracks and spills, remember to not to overfill or underfill the container. When storing soup, leave about ½ in. of headroom in the vessel.
DAY 3
Breakfast
Cook: Warm up a serving of Baked Oatmeal from day one and serve it with a splash of milk or cream.
No time to warm it up? No worries, this baked oatmeal is great cold too. It tastes like a fruity, oatmeal brownie—but healthy-ish. Yum.
Lunch
Cook: Serve this Ultimate Grilled Cheese for a satisfying, easy meal.
The cheese mixture can be made ahead so all you have to do is assemble when it comes time to fire up the pan.
Dinner
Cook: Roasted Kielbasa & Vegetables is what’s on the menu tonight. Double the veggies on a separate sheet pan to have for lunch another day.
Don’t get too hung up on the specific types of vegetables listed in the recipe. If you can’t find one or it’s just not a vegetable you care for, substitute one you do like.
DAY 4
Breakfast
Cook: Make this Sausage and Egg Casserole.
Eggs are generally inexpensive and their long shelf life makes them a great staple to have on hand. Whip them up with some sausage and cubed bread. This recipe makes 10 servings, plenty to have leftovers for breakfast another day.
Lunch
Cook: This Dilly Chickpea Salad is divine on whole grain bread. Reserve some of the mixture for another day’s lunch.
When you shop, check the reduced produce rack for great savings on super-ripe tomatoes, banana-bread ready bananas or other ready-to-use-today fruits and veggies.
Dinner
Cook: Your family will rave over our Favorite Baked Spaghetti casserole recipe. Reserve half for Day 7.
It comes together in a snap with simple ingredients like jarred sauce pasta sauce and Parmesan cheese. Bonus: It’s even tastier as leftovers!
DAY 5
Breakfast
Cook: Enjoy your leftover Sausage and Egg Casserole.
If you need to stretch it to feed a couple of extra guests simply dice it up and serve it wrapped in a warm tortilla. Instant breakfast burrito without the fuss. No tortillas on hand? Make grilled sandwiches by layering the eggs with cheese between slices of bread. Your guests will think you’re a genius.
Lunch
Cook: Add cooked quinoa to your leftover roasted veggies from Day 3.
Packed with protein, this super-grain makes an easy, balanced meal out of tasty leftovers.
Dinner
Cook: As pretty as it is tasty, this Tuna Crescent Ring is sure to please.
Toss up a fresh salad to and you have a complete meal in under 30 minutes!
DAY 6
Breakfast
Enjoy a Quinoa Breakfast Bowl with the extra quinoa you cooked up yesterday.
These whole-grain bowls are a great way to use up little bits of fruit (fresh or frozen).
Lunch
Finish up the chickpea salad from day 4. Serve it with some carrot or celery sticks for extra crunch.
Dinner
Soups on tonight! Kick back and enjoy homemade minestrone soup from day 2.
DAY 7
Breakfast
A double batch of this Baked Blueberry Pancake recipe will feed hungry bellies this week.
Feel free to make one with blueberries and another with chocolate chips for a special treat.
Lunch
Your Baked Spaghetti leftovers from day 4 will be perfect for lunch today.
We’ve pulled together microwaving tips to help keep that pasta tasting as fresh.
Dinner
Cook: Today is bird day, Follow this guide for how to how to cook a turkey. If you didn’t have a turkey in your freezer a roasting chicken will work for this meal plan (or even a couple rotisserie chickens). We’ve added a roasting bird to the grocery list for you, just be sure to adjust your list accordingly.
Whip up these ultra-creamy mashed potatoes and serve your favorite veggie on the side. Save half the potatoes for later this week.
DAY 8
Breakfast
Use some of the yogurt and create a breakfast smoothie out of whatever fruit you have on hand.
We have several healthy options to inspire you and help you use up those tidbits hanging around. Smoothies are so versatile and are truly the ultimate grab-and-go breakfast.
Lunch
Grab some English muffins and throw some mini pizzas together in a snap.
Lightly toast your muffins before adding the toppings if you like your pizza a little crispy.
Dinner
A couple jars of sauce and bag of frozen meatballs make Slow-Cooker Meatball Stew a pantry friendly meal that’s not just easy, but super tasty too. Reserve half for Day 10.
No jars of sauce on hand? Use canned tomatoes to make a quick marinara instead.
Meal prep: While dinner cooks, stir up a batch of Peanut Butter and Jelly Overnight Oats. Make a double batch to serve for breakfast another day.
This recipe is so pantry friendly! Feel free to swap in almond butter for the peanut butter or maple syrup for the honey. After you stir, it’s going to seem really liquidy and that’s okay. It thickens up in the fridge overnight.
DAY 9
Breakfast
Serve your overnight oats with a pretty swirl of jam.
If you find the jam is really “jammed” from being in the refrigerator, give it a 20-second zap in the microwave. That’s just enough to loosen it up for the perfect drizzle.
Lunch
Cantaloupe has been pretty plentiful at local markets but if you can’t find a good one, honeydew will work great too. No melon? Try apples!
Dinner
Cook: Your leftover mashed potatoes will come in super-handy for these Potato Puffs. They’re the perfect side dish to crispy, breaded Dijon Pork Chops.
Any brown mustard will be delicious in this recipe. No mustard in your house? No problem! Use mayo or ranch. This recipe can take the swap with ease.
DAY 10
Breakfast
Grab that half-eaten jar of salsa from the back of the fridge for this Picante Omelet Pie. Reserve half for another day’s breakfast.
It bakes up in just 20 minutes and makes enough for 2 days.
Lunch
Warm up those meatballs from day 8 for a nice hot lunch.
Take a minute and scour the fridge to see what else you can add to your meal. Any leftover cooked veggies hiding in the back corner will make help balance the meal.
Dinner
Pull out your handy Instant Pot for tonight’s Pressure-Cooker Char Siu Pork.
Don’t have a pressure cooker? Check out the slow cooker directions.
Slightly sweet with a hint of spice, this dish is best served over a bed of hot rice. After dinner, divide the leftovers into individual containers. Having lunch ready to pop into the microwave takes the pressure off hectic days.
DAY 11
Breakfast
Use up your stash of potatoes by making a batch of home fries to serve alongside the leftover Picante Omelet Pie from yesterday.
They’re extra tasty with the bacon but feel free to leave it out.
Lunch
Quesadillas are a fun addition to any menu.
Beans give them a quick protein and fiber boost and warm melty cheese holds the layers together. Perfect for a snack too.
Dinner
The Hearty Cabbage Soup recipe starts off with a can of sweet pepper soup, a huge flavor punch. Make a double batch to serve for lunch. Toast up the English muffins for a side.
If you can’t find it, grab a can of ready-to-serve tomato basil soup instead. The flavor profile is a bit different, but the end result is still delicious. Cabbage is inexpensive and makes a great filler for veggie-packed soups.
DAY 12
Breakfast
Simple scrambled eggs and any fresh fruit you have leftover will make a healthy protein-packed breakfast.
Lunch
Cook: Char Siu Pork from day 10 is waiting for you today.
Dinner
Grab those condiments from the back of the fridge for this Speedy Salmon Stir Fry. Substitute a quarter teaspoon of ground ginger for the fresh if you don’t have any on-hand.
Pro tip: Fresh ginger freezes really well. Keep a finger on hand and grate it straight from the freezer for recipes like this one.
DAY 13
Breakfast
Cook: Keep it simple with some peanut butter toast.
Make it special with a drizzle of honey or maple syrup and a pinch of sea salt.
Lunch
Cook: Your Cabbage Soup is lunch today.
Some leftovers are just better after a day or two and this soup is no exception to that. Sprinkle the top with a bit of grated Parm for an added pop of flavor.
Dinner
Cook: Breakfast for dinner—aka—brinner! A hearty Sweet Potato and Egg Skillet is a great meatless meal that’s as delicious as it is nutritious.
You’ll get your entire day’s vitamin A in this meal.
DAY 14
Breakfast
Cook: Last night’s dinner makes this morning’s breakfast a breeze.
Whip up your favorite coffeeshop copycat beverage as a special treat.
Lunch
Quesadillas are what’s for lunch today. If you have additional leftovers, try incorporating them into your dish—whether that means stuffing them into the tortilla or serving it with a side.
Take a few minutes to jot down which recipes were your favorite from this meal plan. Double-check your pantry and make note of what you need to restock, that way you’ll be able to zip through the store without forgetting anything.
Dinner
Cook: Bake up some garlic bread to sop up the sauce in this Weeknight Ravioli Lasagna.
You’ll have plenty of leftovers to start your next two weeks strong. Add a fresh salad to round out the meal.
To find more meal plans, along with prep ideas and strategy, check out our meal plan guide.
Easy Desserts with 5 Ingredients or Less
Chocolate BillionairesCrunchy, chewy and covered in chocolate—this chocolate billionaires candy is the ultimate sweet treat. It combines caramel, pecans and crispy rice cereal, so it is perfect for gifting or indulging!
Peanut Butter Blossom CookiesPeanut butter blossom cookies are a classic for a reason! When you nestle a chocolate kiss into a chewy and soft peanut butter cookie, you create a holiday cookie that's hard not to love.
Chocolate MousseOur favorite chocolate mousse recipe makes a light, fluffy, rich showstopper of a dessert.
Frozen Banana Cereal PopsWhen we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! —Scarlett Elrod, Newnan, Georgia
Vanilla Meringue CookiesThese sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
Coconut Cream CakeThis coconut cream cake recipe delivers mouth-watering results. Relatively simple to make (you'll use a cake mix for the cake portion!), this cake may taste decadent but requires just basic cake-making skills.
Whipped ShortbreadThese whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
Pecan Caramel CandiesSalty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. —Julie Wemhoff, Angola, Indiana
Coconut Pistachio PieWe simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste Recipes Test Kitchen
Devil’s Food CookiesMost people don’t realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. —Melanie Van Den Brink of Rock Rapids, Iowa
Easy Peanut Butter BallsThese simple saucepan cookies are a snap to make. In fact, I can whip them up in 10 minutes for school lunches. The little treats are a big hit with any crowd—young or old. —Marg Mitro, Grafton, Ontario
Mini Blueberry TartsI served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
BaklavaBaklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey. This dessert is very rich, so one pan goes a long way. —Judy Losecco, Buffalo, New York
No-Bake Chocolate Hazelnut ThumbprintsYears ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Rainbow Jello CubesMake your next party a hit with rainbow layer Jell-O. A sweet, fun and nostalgic treat for all ages. With patience and a little attention to detail, you’ll create a stunning dessert that’s as enjoyable to make as it is to eat.
Coconut JoysIf you like coconut, you’ll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
Fried ApplesIt only takes four ingredients to make fried apples, a favorite southern side dish.
Banana and Chocolate Puff PastryBanana and chocolate puff pastry is a celebration of one of our favorite pairings, brought together with flaky pastry crust and a dollop of vanilla ice cream.
Mango SorbetThis mango sorbet requires just four ingredients and about 20 minutes of hands-on work for a dessert so tasty and elegant you'll swear your kitchen is at the country club.
Cranberry Pecan CookiesThese are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
Blackberry PieCelebrate the summer harvest with our blackberry pie. One slice, and you’ll see why this pie is the best pie.
Peanut Butter Cup TrifleUsing just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. —Chris Nelson, Decatur, Arkansas
Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. —Carmell Childs, Orangeville, Utah
Cake Mix BarsThese easy cake mix bars are festive, fast and flavorful, and they make the perfect dessert for a crowd. Take a pan to a party, picnic or potluck!
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Elegant White Chocolate MousseThis Elegant White Chocolate Mousse is the ideal decadent finish to a lighter summer dinner. It is buttery and sweet, with strong notes of vanilla and a silky smooth texture, making it nearly impossible to put down. It’s also a busy cook’s dream recipe, as it comes together quickly and with only a handful of ingredients, all for a deliciously impressive result.
Double-Chocolate Toffee Icebox CakeMy mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. —Bee Engelhart, Bloomfield Township, Michigan
Layered Lemon PieThis is a great ending for almost any meal. Kids and adults all enjoy it, and the creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
Raspberry SorbetWith an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
Rocky Road Cookie CupsTraditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly rocky road cookis. —Charlotte McDaniel, Jacksonville, AL
Chocolate-Dipped Strawberry Meringue RosesEat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Peanut Butter Oatmeal BarsTo make a batch of these three-ingredient peanut butter oatmeal bars to enjoy throughout the week, set aside just 10 minutes on your Sunday. But we make no promises the delicious bars won’t be eaten by midweek.
White Chocolate Macadamia Nut CookiesHawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee
Cake & Berry Campfire CobblerThis warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Maple Ricotta Mousse with Candied PecansTry not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, Nevada
Quick Icebox SandwichesMy mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Buttery 3-Ingredient Shortbread CookiesWith only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
Tender Pecan LogsFolks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Coconut Creme ChocolatesI'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
Baked CustardThis baked egg custard recipe is made from scratch, flavored with nutmeg, cinnamon and vanilla then baked in the oven until smooth and silky.
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Oatmeal Cream Pie RecipeWe love foods that remind us of childhood, like the chewy oatmeal cream pies stashed in our lunch boxes on lucky days.
S'mOreosMy son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
Confetti Cake Batter CookiesMom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
Texas TumbleweedsTumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Seabrook, Texas
Berry White Ice PopsNothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut
Black Forest Dump CakeI make a black forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. —Meghan McDermott, Springfield, Missouri
Chocolate Butterscotch HaystacksThese chocolate haystack cookies are classic and couldn't be simpler to make. They're delightfully crunchy and made with just three ingredients.
Caramel CandyCaramel candies are homemade treats that can be stored long-term to give as gifts or whenever you have a sweet craving. Wrap individually in wax paper for a traditional presentation or simply store between layers of wax paper.
Chocolate-Dipped Apple RingsThese apple treats are a staple in my Christmas goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
Strawberry-Hazelnut Meringue ShortcakesIn summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
Frozen YogurtLooking for a sweet treat that is a bit better for you? Our Test Kitchen shows you how to make frozen yogurt with an ice cream maker right at home.
Blueberry Pie with Graham Cracker CrustWe live in blueberry country and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan
Butterscotch Toffee CookiesWith its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia. Looking for more? Check out our list of the best fast-food dessert.
Rainbow Sherbet Angel Food CakeTalk about a dessert that pops off the plate! Sometimes I make this easy cake even more eye-catching by tinting the whipped cream. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
Quick Double Chocolate BiscottiRefrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste Recipes Test Kitchen
Peanut Butter Cereal TreatsKids will love these colorful, crunchy bars. They’re a fun twist on the traditional marshmallow crispy treats…and because they’re so easy, older kids could whip up a batch on their own! —Christie Porter, Shipshewana, Indiana
SopapillasA quick dough for sopapillas can be made with very few ingredients. The light, crispy pastry puffs are wonderful served with honey.
Macaroon Ice Cream TorteMy family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
Frozen Berry & Yogurt SwirlsI enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Apple Pie BitesThese apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste Recipes Test Kitchen
Mocha-Pecan Ice Cream BonbonsThese bite-sized bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve them—as soon as folks sample the treats, they'll be asking how to make them. —Taste Recipes Test Kitchen
S’mores BarsEven if you're nowhere near a campfire, you can still enjoy s'mores bars. This recipe is both easy and decadent.
Cheesecake-Stuffed StrawberriesCheesecake-stuffed strawberries are simple to make and packed full of flavor. They're sure to be a hit at your next party.
Chocolate Pizza"People who love chocolate will enjoy this delightfully sweet confection," says Janet Smith of Sunnyvale, California.
Lemon Crisp CookiesHere’s a quick-to-fix delight that’s perfect to make when you’ve forgotten a treat for a bake sale or potluck. They take only 10 minutes to whip up! The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. —Julia Livingston, Frostproof, Florida
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Flourless Chocolate TorteFlourless chocolate torte is the perfect dessert for chocoholics—no flour gets in the way of the rich chocolate flavor. Bake this melt-in-your-mouth torte for special occasions or any time a craving hits. For an elegant finish, dust it with confectioners' sugar.
White Chocolate BarkWhite chocolate bark is a home run for holiday season gifting. The combination of dried cranberries and walnuts is wonderful, but you could easily customize your bark with any other additions you like.
Strawberry TrifleI won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
Apple-Spice Angel Food CakeI dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. —Joan Buehnerkemper, Teutopolis, Illinois
Peach BavarianFruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
Blackberry Frozen YogurtYou could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Mud PieThis mud pie recipe comes together in a snap and tastes like pure decadence. From the Oreo crust to the layers of chocolate sauce and ice cream, it’s practically made for those with an aching sweet tooth.
Peanut Butter Cookie CupsI’m a busy schoolteacher and pastor’s wife and I wouldn’t dare show my face at a church dinner or bake sale without some of these tempting peanut butter treats. They’re quick and easy
to make and always a hit. —Kristi Tackett, Banner, Kentucky
Apple BarsCheck out our classic apple bars recipe in time for fall baking season.
Birthday Cake Freezer PopsOn my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island
Chocolate Peanut TreatsWhen I was in high school, I took these sweet and crunchy squares to bake sales— and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. —Christy Asher, Colorado Springs, Colorado
Cherry-Chocolate Pudgy PieHere’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
Chocolate Peanut Butter CandyWith only three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. —Holly Demers, Abbotsford, British Columbia
Lime-in-the-Coconut Almond BarkI love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
BuckeyesBuckeyes are an Ohio-born treat that need just five ingredients. The hardest part of this recipe will be saving any buckeyes for your loved ones.
Creamy Hazelnut PieI've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas
Blueberry Ice CreamIf you churn only one homemade ice cream this summer, it should be this blueberry ice cream. Each scoop has a subtle tart, floral flavor and intense purple hue.
Rocky Road Fudge PopsThese sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.—Karen Grant, Tulare, California
