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Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Fresh raspberry pie suspends 5 cups of raw berries in a glossy raspberry gelatin glaze inside a graham cracker crust. No-bake summer dessert that lets the fresh fruit shine.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

Lobster tail pasta in a creamy lemon and sherry sauce with sauteed mushrooms. A rich, elegant dish that comes together in under 30 minutes.

Tuna casserole with a Bisquick biscuit base, sharp cheddar, pimientos, and celery, baked square and finished with a creamy cream-of-celery tuna sauce poured over each serving. A retro pantry-staple supper.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.

Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Pasta O'Doole is a three-ingredient pantry dinner: elbow macaroni tossed with great northern beans and tomato sauce. Cheap, filling, vegan, and ready in minutes from cans and a box.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.

Garlic mashed potatoes made lighter with nonfat yogurt and nonfat sour cream instead of butter. Tiny new potatoes boiled with whole garlic cloves and mashed skin-on for a rustic, creamy side dish.