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It is really so nice a recipe, my first time tried it, really a surprising for my whole families, they all loved it so much, will make it again soon.

Old-school peanut butter pie with vanilla custard filling and a peanut butter crumble layered both under and on top of the whipped cream. A diner-classic Amish-style pie that's comfort food in slice form.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

No-bake Kahlua cake with a buttery graham crust, dense chocolate pudding layer, and a Kahlua-spiked vanilla pudding cloud folded with whipped cream. A boozy potluck classic.

Creamy chicken casserole with Swiss cheese, cream of chicken soup, white wine, and a buttery herb stuffing crumb topping. Six ingredients and one baking dish.

Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.

Creamy winter butternut squash soup blended with applesauce, half-and-half, and ground toasted walnuts. Warm and silky in 20 minutes using pre-pureed squash for a fast weeknight dinner.

Chicken paprikash with sweet Hungarian paprika, tomatoes, and a swirl of sour cream finished off the heat so it stays silky. A weeknight one-pot version of the Central European classic, served over noodles to catch the rosy sauce.

Apple cheesecake: a shortbread crust layered with a single-egg cream cheese filling and a thick top of sweetened diced apples and nuts. Sets overnight in a springform pan.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Buttermilk orange cake studded with raisins and nuts, topped with a citrus-sugar glaze broiled into a caramelized, crackly crust. Served warm with whipped cream for an old-fashioned dessert.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.