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Creamy cheese fondue made with American cheese, cream cheese with chives, and dry white wine. Smooth, rich, and ready for dipping with bread sticks or crusty French bread.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

Warm feta and spinach dip: cream cheese and crumbled feta blended with fresh spinach, garlic, and thyme, then warmed into a creamy, savory party dip. Mediterranean spin on the classic.

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long!

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

A cream cheese coconut Bundt cake made with Bisquick baking mix, six eggs, and flaked coconut, dusted with powdered sugar. Dense, moist, and stunning with zero frosting fuss. Includes high altitude adjustments.

Fruited cheese log of Monterey Jack and cream cheese blended with dried apricots, dates, raisins, and sherry, rolled in walnuts. The holiday appetizer plate centerpiece.