Meg Dickinson

Meg Dickinson

Meg Makes | Warm up with some spicy-sweet pie

There's nothing like a blast of winter weather to put you in the mood for pie.

My husband, Rob, concocted this because he was looking for a way to combine sweet potato and coconut in a dessert. The mascarpone cheese is a creamy binder that will take on any flavor you add.

Meg Makes | Making the most of cranberry season

One of my family's favorite things about the holiday season: the availability of fresh cranberries at the grocery store.

I enjoy them in savory dishes, but they were also perfect combined with apples in this tangy baked dessert.

Meg Makes | Bars offer pecan fix for those sick of pie

If you're not into pecan pie but are still looking for a nutty dessert this holiday season, these bars could be for you.

My co-worker Rody Negangard shared this recipe with me — she makes it often after discovering it in a favorite cookbook.

Meg Makes | No-bake pie perfect for pumpkin fix

No doubt, this season has many of us thinking about pumpkin-flavored desserts. I've got an excellent one, should you have a need.

Connie Ross of Loda shared the recipe after she made this for my baby shower last fall. It's a family favorite, she told me.

Meg Makes | Cast-iron skillet key to tasty cobbler

Donna Huls is a special co-worker and friend — and also keeper of the best recipes.

For example, today's dish, which originated on the "Family Savvy" blog. Huls says it's the best blackberry cobbler she's ever made, and that the secret is likely in the cast-iron skillet.

Meg Makes | Making the most of a zucchini bounty

I think late summer is my favorite season for food. I can eat tomatoes from my mom's garden like apples, and there's always plenty of squash, zucchini and green beans for a fresh side dish.

Meg Makes | Turning chocolate-chip cookies into pie

This summer, my family has eaten more pie — and chocolate chips — than in the last year combined.

I can't complain, though.

This recipe is the latest variation on these ingredients. It's simple enough and light on flour, which means the filling comes out soft and almost creamy.

Meg Makes | Blonde brownies are full of (Almond) Joy

Sometimes, I think it's pretty hard to beat a simple pan of plain blonde brownies.

But then my husband got creative and added almonds, chocolate chips and coconut.

He called them Almond Joy brownies, and I agree — they're pretty joyful.

My favorite part was the coconut sprinkled on top.

The oven toasted it to perfection.

Meg Makes | A great dish for summer's sour cherries

When my husband and mom picked sour cherries in the heat on the Fourth of July, I knew the resulting dish would have to be good. My idea for this recipe didn't disappoint.

Meg Makes | Capping raspberry season with pastry

My favorite local raspberry patch is producing its last berries, at least until fall.

But that doesn't mean I'm ready to be done with raspberry recipes.

This one is from Karen Rentz of Paxton, based on a version by The Country Cook blog.


2 tubes crescent rolls

1 8-ounce package cream cheese, softened