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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.

Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, sour cream and tender egg noodles. Cracker crumbs sauteed in butter makes a deliciously crunchy topping.

Lightly seasoned grouper is topped with a tropical mango sauce.

Use this stock to make the Awesome Sausage, Apple and Dried Cranberry Stuffing. It can be made up to two days ahead, stored refrigerated in an airtight container.

This inspired loaf of tomato and nutty Asiago emerges from your bread machine with healthy touches like amaranth flour and a little olive oil.

This cake is such a good cake done in the microwave. A plastic microwave Bundt cake pan is necessary for this recipe. The cake is really great.

Evaporated milk is used as the base for this hearty soup with browned sausage, canned cream-style corn and potatoes.

No-bake cheesecake type dessert with raspberries swirled through.

My dad makes these pancakes. They are the BEST! A large batch of whole wheat pancakes to feed a crowd.

Leftover Halloween chocolate bars can be transformed into hot chocolate with the addition of milk and cinnamon.

A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.

Two peppermint-flavored cookie dough hearts enclose a chocolate filling before being baked. Each cookie is then drizzled with 2 different icings, one chocolate, the other pink peppermint.