Credit: Simply Recipes / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling by Emily Hall
Curious to see what everyone else is saving to MyRecipes—our free tool for saving and organizing your favorite recipes? Here’s a peek at our readers’ most-saved recipes in February.
This collection reflects the seasonal mindset that kicks in around this time, highlighting the need for cozy comfort food to warm us up while we yearn for the brightness of spring with light and vibrant treats. With nearly 10,000 likes (🤩), this zingy “Magic” Lemon Pie leads the pack. Among the other sweets, you’ll also find delightful Sugar Cookie Bars, and, not surprisingly, Banana Bread is still hanging in there (it’s the most popular recipe on our site for 10 years now). On the savory side of things we have gems like classic Shipwreck Casserole, Shortcut Orange Chicken, and One-Pan Garlic Butter Shrimp Pasta. There’s truly something for everyone, so what are you waiting for? Dive into these recipes and discover new favorites to add to your MyRecipes collection.
01 of 20
Credit: Simply Recipes / Mark Beahm
Get Recipe: “Magic” Lemon Pie
“Magic lemon pie, or lemon sponge pie, is a single-crust pie with a sweet and tangy lemon filling that magically separates into two layers in the oven. The finished pie has a layer of creamy lemon custard topped with a fluffy sponge cake layer that turns a beautiful golden brown.” —Mark Beahm, Recipe Developer
02 of 20
Credit: Simply Recipes / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling by Emily Hall
Get Recipe: Hot Cowboy Dip
“I think‚ ‘cowboy’ is a promise of something rustic and hearty but with a twinge of excitement. A little spicy, a little rough around the edges, but ultimately stick-to-your-ribs comfort food with attitude. This hot cowboy dip follows in that tradition. Enriched with sausage and spiced with jalapeño and chili powder, this dip is one that you can imagine eating around a campfire after a long, cattle-driving day (or something like that). Or, you know, in front of the television with the game on.” —Megan Scott, Former Senior Editor
03 of 20
Credit: Simply Recipes / Kristina Vänni
Get Recipe: Creamy Broccoli and Wild Rice Soup
“As I thumb through the 3×5 index cards in my grandma’s recipe box, there are so many I treasure. However, one always stands out above the rest because it’s not only famous within our family, but it went on to become an award-winning dish enjoyed in countless other kitchens across the country. The story of this recipe goes all the way back to the legendary Pillsbury Bake-Off competition and their 35th contest in 1992.” —Kristina Vänni, Recipe Developer
04 of 20
Credit: Simply Recipes / Frank Tiu
Get Recipe: Shortcut Orange Chicken
“I personally prefer Tyson frozen chicken bites. They’re uniformly sized—similar to Panda Express’ orange chicken—and have enough craggly surface texture to hold onto the sauce without falling apart or sacrificing that delicious, crisp crunch. Because the breading is already perfected, I don’t have to worry about dredging or frying—a weeknight win!” —Frank Tiu, Recipe Developer
05 of 20
Credit: Kelly Hamilton
Get Recipe: Banana Bread
“The beauty of this banana bread recipe is you don’t need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.” —Elise Bauer, Founder
06 of 20
Credit: Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: One-Bowl Lemon Snack Cake
“This cake is quick and relatively mess-free to make. All you need to make it is one large bowl, and no stand mixer or hand mixer is required. It’s tasty enough to eat on its own, or you can add a quick and easy lemon glaze to dress it up a bit. The cake is not overly sweet, so it works for breakfast, but ideally it’s best enjoyed as an afternoon snack!” —Molly Adams, Recipe Developer
07 of 20
Credit: Simply Recipes / Alexandra Shytsman
Get Recipe: Melting Carrots
“If you’ve ever wondered whether it’s possible to turn a basic bag of supermarket carrots into an irresistible side dish, look no further than these melting carrots. This French-inspired recipe is impressive enough for guests, yet easy enough to make on a weeknight.” —Alexandra Shytsman, Recipe Developer
08 of 20
Credit: Simply Recipes / Coco Morante
Get Recipe: Loaded Chicken Breasts
“I’ve often thought that more foods could use a jolt of loaded baked potato energy. The iconic trio of toppings—melty cheese, crispy bacon, and fresh green onions—should be enjoyed on top of more than just spuds. Chicken breasts, seasoned and seared quickly on the stove top, then given the baked potato treatment? Yes, please!” —Coco Morante, Recipe Developer
09 of 20
Credit: Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Shipwreck Casserole
“While I wanted to keep the flavors and spirit of this casserole intact with ground beef, potatoes, and tomatoes, I updated it a bit with fresh vegetables, spices, and no gloopy canned soups. Plus, there’s a fun potato hack that makes the recipe quicker and easier to make!” —Nick Evans, Recipe Developer
10 of 20
Credit: Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Irish Baked Mashed Potato Casserole
“I’ve been making these baked ‘Irish-style’ mashed potatoes for almost 15 years now, and I still think of my dad and our little pub research trips every time I pull the glorious cheese-crowned casserole dish out of the oven. It’s more than just good potatoes, but not much more.” —Ivy Manning, Recipe Developer
11 of 20
Credit: Simply Recipes / Mark Beahm
Get Recipe: One-Pan Garlic Butter Shrimp Pasta
“Cooking everything together in a skillet with regular stirring, a la risotto, ensures that all the shrimp and garlic flavor stays in the final dish. I like to keep it simple with just butter, garlic, parsley, and a splash of lemon, but you can absolutely tweak it to the particular palate of the pasta lover in your house.” —Lou Perseghin, Recipe Developer
12 of 20
Credit: Simply Recipes / Frank Tiu
Get Recipe: 4-Ingredient Disco Fries
“These fries may not sparkle like a disco ball, but they deserve the spotlight. Their name dates back to the ’70s and ’80s, when disco was at its peak and late-night partygoers would pile into diners after dancing the night away. The fries—hot, cheesy, and smothered in gravy—became the go-to solution for post-club hunger, earning them the name ‘disco fries.'” —Frank Tiu, Recipe Developer
13 of 20
Credit: Simply Recipes / Frank Tiu
Get Recipe: Small-Batch Wisconsin Booyah
“Over the years, I’ve tried booyah at church picnics, Halloween fêtes, dive bars, a kegger in college, and at home. I don’t feed 50 people often, so I tinkered and tested until I arrived at a small-batch booyah that you can whip up in the comfort of your home. It’s ideal for chilly nights when it’s dark by 4 p.m., and you need a steaming bowl of protein-rich goodness. —Ivy Manning, Recipe Developer
14 of 20
Credit: Simply Recipes / Shilpa Iyer
Get Recipe: Broccoli Crunch Salad
“There is no shortage of recipes for citrus-soy salad dressing, but I say skip it, because the perfect salad dressing has already been invented. Annie’s Original Shiitake Sesame is so undeniably delicious, I will admit that I have occasionally taken a swig while standing at the refrigerator. It strikes the ideal balance of bright and salty.” —Amanda Blum, Recipe Developer
15 of 20
Credit: Simply Recipes / Molly Allen
Get Recipe: This 5-Ingredient Cherry Dump Cobbler
“Prep is quick with a bowl and spatula, ingredients are minimal, and you’ll end up with a golden cake base with a gooey center and a chewy crust. It’s a play on textures that’s reminiscent of the edges from a batch of blondies. The cherries add vibrant pops of fruit flavor to make it that much better.” —Molly Allen, Recipe Developer
16 of 20
Credit: Simply Recipes / Mark Beahm
Get Recipe: Sugar Cookie Bars
“These bars provide the nostalgic taste and chewy texture of the sugar cookies I grew up with, but without the work. There’s no chilling or scooping, and they’re baked in one batch. American buttercream and rainbow sprinkles make them sweet and vibrant, but I don’t have to decorate them one by one like I would with a batch of cookies.” —Mark Beahm, Recipe Developer
17 of 20
Credit: Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser
Get Recipe: Forgotten Cookies
“Forgotten cookies were a staple in community cookbooks from the 1960s to the 1980s. They likely came about because home bakers were cranking out holiday desserts and had extra egg whites on hand. Most recipes call for folding chocolate chips into the meringue, though sometimes it’s nuts. I use both!” —Sara Bir, Former Senior Editor
18 of 20
Credit: Simply Recipes / Shilpa Iyer
Get Recipe: Mole Poblano Chicken
“Mole poblano is chocolate-forward, bold, and utterly swoon-worthy. The sauce gets all the glory, with raisins for sweetness, dried ancho chiles and chipotles in adobo for depth and spice, unsweetened baker’s chocolate for that intoxicating richness, and almonds for silky body, all blended into an unforgettable, velvety sauce.” —Anne Wolf, Recipe Developer
19 of 20
Credit: Simply Recipes / Frank Tiu
Get Recipe: Slow Cooker Meatloaf
“I am a firm believer that meatloaf is one of the most misunderstood and underappreciated foods. It’s easy, delicious, versatile, and comforting. I LOVE meatloaf so much that I’ve actually hosted meatloaf-themed dinner parties with a multitude of different proteins and flavors, complete with cute handwritten labels on toothpicks atop each loaf. It shouldn’t come as a surprise, then, that I had to find a way to combine my beloved meatloaf with the convenience of a slow cooker.” —Jamie Anulewicz, Recipe Developer
20 of 20
Credit: Simply Recipes / Photography by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Get Recipe: Mahogany Chicken
“This mahogany chicken is the poster child of this kind of dish: a nice, long sear that starts in a cold skillet, browns and crisps the skin. Then, a few flavorful, sweet, and salty ingredients are added to the hot skillet to marry into a glaze.” —Megan Scott, Former Senior Editor
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