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A scrumptious cake that is sure to be a hit at a bake sale or Christmas dinner!

A rustic whole wheat cake packed with apple chunks and walnuts, drenched in a warm apple cider glaze spiked with applejack brandy.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Lighter chocolate amaretto cheesecake made with reduced-fat cream cheese, cottage cheese, and cocoa. Baked low and slow with mini chocolate chips folded in.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

A simple, quick, and easy veggie pizza uses Crescent roll dough for light and puffy pizza crust that's ready in under 20 minutes.

Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Fluffy peanut butter pie folds whipped topping into a cream cheese and condensed milk filling, set in a chocolate wafer crust. A no-bake dessert with all the indulgence at half the fat.

A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.