Prep: 20 min., Cook: 6 min., Bake: 6 min.

(22) favorite

These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

(11) favorite

This quick and easy smoothie is the perfect breakfast to drink on your way to work or for chidren on the way to school. It's also a great source of calcium. Blend in other fruits for a variety of flavors.

(10) favorite

Pick up a container of fresh pineapple chunks in the produce section of the supermarket; chop into half-inch pieces for the salsa. Serve with steamed broccoli and warm rolls to complete the dinner.

(10) favorite

This creamy cheesecake has a glistening topping of caramelized, candylike orange slices. Prep and Cook Time: about 2 1/4 hours, plus at least 3 1/2 hours to cool and chill. Notes: For the topping, slice the whole orange as thinly and evenly as possible. If this seems difficult, cut it in half lengthwise, then crosswise in thin slices.

(10) favorite

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

(9) favorite

Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

(9) favorite

Chorizo, smoked pork sausage spiced with cumin and garlic, is often used in Spanish cooking.

(8) favorite

Best Cake. In our early days, we often used applesauce to replace fat and keep calories in check in desserts. In 2000, we used butter in a recipe that's nutritionally sound yet boasts rich, moist texture and flavor. --Recipe by Maureen Callahan (March 2000)

(7) favorite

(7) favorite

Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.

(7) favorite

You can make this drink at a moment's notice when you have a handy supply of banana slices in your freezer. Simply toss fresh slices in lemon juice, and freeze up to six months in zip-top freezer bags.

(6) favorite

"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS

(6) favorite

These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

(6) favorite

Pancetta is Italian cured bacon. You can substitute regular bacon, if you wish. Round out the meal with a tossed green salad.

(5) favorite