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Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

Sausage and biscuits smothered in creamy homemade gravy made from pan drippings, flour, and milk. A classic Southern breakfast ready in 30 minutes.

Peaches with white wine: ripe peeled peaches steeped in dry white wine for an hour, then served in wine glasses topped with sweetened mascarpone-yogurt cream. The Italian summer dessert that cooks itself.

High-protein cottage cheese vegetable dip blended smooth with Dijon mustard, curry powder, lemon juice, and onion. Lighter alternative to sour cream dip with a warm spice profile.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

An easy and delicious way to make zucchini into a delicious dish. Serve it with yogurt, sour cream or any your favorite sauce.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.