Billowy, creamy, vanilla-flavored frosting and showers of feathery fresh coconut make this dessert a dazzler.
Top these tender salmon fillets with a traditional flavor combination of lemon and fresh dill. Serve with garlicky green beans for a wholesome meal.
A pair of tender poached eggs settle into creamy Parmesan polenta. Add a quick sauté of zucchini ribbons and peppers and you have a meal.
These are deviled eggs at their easiest -- no messy mashing and filling. Yolks stay intact -- and sunny yellow -- when sliced and layered over Dijon mayo and toast. A dusting of paprika hints at the classic side dish. These toasts make lovely Easter dinner appetizers. Or serve alongside a salad as a light lunch.
Bacon and eggs nestle into a dinner salad filled with green beans, mushrooms, and crispy potato wedges. A warm raspberry dressing adds a tangy-sweet finish.
Great for a meatless dinner, or special (and easy) enough for brunch, this dish is a cross between a frittata and a strata. English muffins are baked right in with the eggs.
Tortilla chips are warmed in a spicy red sauce, and then topped with buttery eggs and fresh avocado-tomato salsa in this breakfast-meets-enchiladas dish.
Slices of angel food cake, cooked French-toast style, soak up the velvety sauce. Warmed apricot preserves spooned over the cake add a little extra zest to each bite.
Fill the chewy-crisp meringue shell with tangy pineapple-lime curd made with the yolks, then top with pineapple slices for a fresh and luscious dessert.
Dorothy Olsen, of Provo, Utah, won both the $25,000 Grand Prize and the Good and Healthy category in the 2010 Annual Recipe Challenge with her delicious and wholesome cake recipe. An easy sauce of blended blueberries and light whipped dessert topping dresses the decadent dessert.
Erin Renouf Mylroie, of Santa Clara, Utah, won the $2,500 Grilling category in the 2010 Annual Recipe Challenge with her succulent pork chops recipe. A quick coating of peach preserves, horseradish mustard, and vanilla add punch to the spicy-sweet chops.
Edwina Gadsby, of Great Falls, Montana, won the $2,500 Dessert category in the 2010 Annual Recipe Challenge with her company-worthy bundt cake.
Mary Louise Lever, of Rome, Georgia, won the $2,500 Holiday category in the 2010 Annual Recipe Challenge with her Tuscany-inspired treats. Fresh rosemary and a marmalade filling give the buttery cookies a one-of-a-kind taste.
Grace A. Eckstorm, of Holden Beach, North Carolina, won the $2,500 Personal Favorites category with her island-flavored dish. A quick and flavorful relish of pineapple, golden raisins, green onions, lime juice, and cilantro add sweetness and tang to the herb-coated pork.
Angela Buchanan, of Longmont, Colorado, won the $2,500 Everyday Easy category with her cozy, Moroccan-inspired chicken dish.
Toss sautéed sweet potatoes with corn and black beans, then top with a chipotle sour cream sauce and avocado for a fresh and budget-friendly side dish.
For a cozy dinner, combine shredded rotisserie chicken with frozen peas, garlic, and milk, and then fold in egg noodles and Parmesan cheese. Cover with a crunchy bread and Parmesan topping, and then bake until bubbly.
Quick-cooking pork chops are topped with a bright and refreshing salad of oranges, sliced pear, and crunchy fennel for a supper that's ready in just 27 minutes.
Sirloin steak, canned tomatoes, quick-cooking barley, and baby carrots combine to create a hearty - and budget-friendly -- soup the whole family will love.
Loaded with vegetables and herbs, this soup gets a burst of robust flavor from a surprisingly small amount of ham.
This creamy, vegetarian soup is chock-full of healthy veggies, such as button mushrooms, celery, onion, and carrots. A dollop of sour cream and sprinkling of fresh thyme and cayenne pepper make this silky soup dinner party-worthy.
A crispy rice "crust" is topped with smoked sausage, shrimp, celery, onion, and sweet pepper for a delectable Creole-inspired pizza.
This brunch pizza starts with a quick and easy homemade crust and is topped with steamed asparagus, sliced eggs, tomatoes, ham, cheese, and spicy hollandaise.
Top veggie, mint, and cilantro-flavored tofu cakes with cucumber and mango for a light, meat-free appetizer.