Our Test Kitchen stuffed these yummy Vegetarian Tacos with a blend of sauteed cabbage, peppers and black beans so flavorful and filling you won’t even miss the meat! Let the kids top their own with avocado (aguacate), cheese (queso)—or a dollop of sour cream (crema agria). (And if they’re taking Spanish in school, you might even let the them print out a Spanish label for each garnish.)

Reports Myriam P. of Sandwich, New Hampshire, “I spice up my lentil soup by substituting salsa for half of the tomatoes.”

My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho

Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.

"Lamb was a special treat for my family when I was growing up," recalls Bonnie Silverstein of Denver, Colorado, "I've had this recipe for more than 30 years.

Divide the dough into 1-1/2-inch balls.

While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Custard is Curdled

It's overbaked. Baked only until a knife inserted about halfway to the center comes out clean, not until the center is completely set.

Next time, bake the custard in a water bath.

After baking, immediately remove custard from water bath; otherwise, it will continue to cook in the hot water.

A friend shared this recipe with me many years ago. It's so incredibly good, I guarantee it will disappear at your next party!—Barrie Peagler, Scottsdale, Arizona

The slight spice from the jalapeno pairs well with the sweet mango and raspberry salsa in this grilled chicken entree. —Taste of Home Test Kitchen

Work fingers under the skin to loosen and form a pocket.

My family loves cannoli, but I don't love making the shells. This parfait is an easy way to enjoy the flavor without spending time baking the shells. —Anna Ginsberg, Austin, Texas

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes — Auburn, Kansas

White round serving dish (about 14-in. diameter x 3-in. high)

Tete-a-tete daffodil plant for the center of the centerpiece and three or four additional plants for extra blossoms choose plants that are about 3 inches tall)

Rye grass seed

Potting soil

I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. —Diane Nemitz, Ludington, Michigan

“Though I lightened the sodium in this delicious pork entree, it’s just as flavorful,” assures Sherri Halloran from Colonial Heights, Virginia. “It’s a quick and easy weeknight dinner.”

I have four plates with three sections each and domed covers that I like to use for potlucks. I fill one with vegetables and relishes. The second holds small fruits. The third plate carries fancy candies, and the fourth holds nuts. It’s fast, easy and colorful, and no one will have put together the same items. There’s sure to be something that even the fussiest eater will choose. —Linda B., Haines, Alaska

This recipe wasn't handed down from my mother—it was passed "up" from my granddaughter! It's now a favorite dish for Mother's Day…and year-round as well. —Judy Gochenour, Logan, Iowa

You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin

When you want to impress guests, you can’t beat these lovely Cornish game hens. Apricots and apricot preserves give the tender meat and moist wild rice stuffing a fruity flavor that everyone in our family loves. —Jodi Grable, Springfield, Missouri