'February staple': Just 4 ingredients. This one’s fully memorized at this point.

If your strawberry patch has been especially generous, you can swirl in a few extra spoonfuls of finely chopped berries right before pouring the mixture into the pan for more bursts of fruit. For a sturdier crust, mix the crushed graham crackers with 4 tablespoons of melted butter and press firmly into the pan before adding the filling; this gives you a more traditional bar you can hold in your hand. If fresh strawberries are out of season, thawed and well-drained frozen strawberries work just fine—just be sure to blot off excess moisture so the filling stays creamy, not icy. You can also play with flavors: swap in raspberries or blueberries for a different berry twist, or add a teaspoon of vanilla extract or a squeeze of lemon juice to brighten the flavor. For those watching sweetness, use a bit less sweetened condensed milk and taste as you go, or choose lightly sweetened graham crackers. If you’re serving a crowd, double the recipe and use a 9x13-inch pan, remembering it may take a bit longer to freeze solid. And if you prefer a softer, almost mousse-like dessert, let the pan sit in the refrigerator for 20–30 minutes before serving, so the bars are cool and creamy rather than firmly frozen.