43 Recipes That Make the Most of Dried Fruit

From the Recipe Creator: My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona

From the Recipe Creator: Even on busy days, I can start this chicken in the slow cooker and still get to work on time. When I come home, I whip up a spinach salad and crescent rolls to round out the menu. —Heidi Rudolph, Oregon, Illinois

From the Recipe Creator: This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. —Corinne Portteus, Albuquerque, New Mexico

From the Recipe Creator: This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin

From the Recipe Creator: I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: Honey, maple syrup and vanilla coat this wonderfully crunchy treat that is fantastic no matter how you serve it—on its own, with cold milk, or in a yogurt parfait. —Sarah Vasques, Milford, New Hampshire

From the Recipe Creator: Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York

From the Recipe Creator: This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas

From the Recipe Creator: I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

From the Recipe Creator: I love the mix of sweet and savory flavors in this hearty stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. —Florence Monson, Denver, Colorado

From the Recipe Creator: This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida

From the Recipe Creator: It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

From the Recipe Creator: I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

From the Recipe Creator: There’s a standing joke between friends that whenever I’m asked to bring a dish to a party, it always contains bacon. My partner loves bacon-wrapped dates and my grandmother got me hooked on date-nut bread, so I made a sweet and salty combination of these recipes. —Terrie Gammon, Eden Prairie, Minnesota

From the Recipe Creator: For my busy family, a semi-homemade one-pot meal is the easiest way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba

From the Recipe Creator: As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies —the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa

From the Recipe Creator: Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario

From the Recipe Creator: This is a sensational variation on traditional pizza. It's creamy, sweet and a little salty, with a buttery crunch from the pine nuts. I like to serve it with mixed baby greens salad and a vinaigrette. —Connie Balbach, Bemidji, Minnesota

From the Recipe Creator: If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California

From the Recipe Creator: Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good—maybe even better as the flavors blend and develop! —Jeri Tirmenstein, Apache Junction, Arizona

From the Recipe Creator: This compote makes a marvelous appetizer, with either room temperature or baked brie. It’s also incredibly versatile; you can stir any leftover compote into yogurt, or serve it as a tartly delicious companion to cheesecake, ice cream, blintzes and crepes. —Clara Coulston, Washington Court House, Ohio

From the Recipe Creator: I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. —Ena Quiggle, Goodhue, Minnesota

From the Recipe Creator: This stew is loaded with ingredients. It's sure to fill up the kids before they head out trick-or-treating, and the family enjoys it all season long! —Shirley Smith, Yorba Linda, California

From the Recipe Creator: My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina

From the Recipe Creator: We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina

From the Recipe Creator: Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington

From the Recipe Creator: This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

From the Recipe Creator: The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida

From the Recipe Creator: I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California

From the Recipe Creator: Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. —Kathy Morgan, Ridgefield, Washington

From the Recipe Creator: I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: My brother shared his recipe for appetizer rolls with me years ago, and they’ve been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. —Katy Chiong, Hoffman Estates, Illinois

From the Recipe Creator: When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste Recipes Test Kitchen

From the Recipe Creator: Hearty and dense, my homemade Boston Brown Bread features hazelnuts for a delightfully nutty taste. Thick slices pair well with just about anything, from soup and stews to pasta and meat entrees. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: Try this comforting stew that's easy to put together, but it tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliot, Houston, Texas

From the Recipe Creator: I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington

From the Recipe Creator: I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington

From the Recipe Creator: A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden—the lime and curry make a fantastic pairing. —Rachel Muilenburg, Prineville, Oregon

From the Recipe Creator: Here's a simple spread that calls for only a handful of ingredients. The tablespoon of honey is optional, but I think that touch of sweetness nicely complements the tang of the goat cheese. —Ana-Marie Correll, Hollister, California

From the Recipe Creator: Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio