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Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Easy chicken tamale pie with a cheesy cornbread crust topped with a creamy filling of shredded chicken, green chilies, corn, and melted cheddar. On the table in 40 minutes.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

Creamy white chicken chili with white beans, green chiles, Monterey Jack cheese, and sour cream. A lighter, cheesier take on chili that's ready in 45 minutes.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Caramel apple cheesecake on a graham cracker crust with a gooey caramel layer, cinnamon-apple cream cheese filling, and a caramel-apple-pecan topping. A fall showstopper dessert.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Tropical poke cake soaked in warm pineapple, layered with cream cheese pudding, sliced bananas, Cool Whip, cherries, pecans, and coconut. The ultimate no-bake-topping dessert.

Baked ziti casserole loaded with ground beef, green beans, corn, chunky tomatoes, and melted sharp cheddar in a creamy mushroom soup base. Feeds six and comes together in about an hour.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.