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Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Vidalia onion pie with 6 sweet onions slow-cooked in butter, mixed with sour cream, eggs, Parmesan, and hot sauce in a baked pie shell. A rich Southern onion quiche that makes two pies.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Spread with light cream cheese and orange marmalade, dipped into crunchy bran cereal, toasted on the hot pan, simple way to make these delicious toasts!

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

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Chilled shrimp and pasta salad loaded with fresh mango, papaya, pineapple, and mandarin oranges, tossed in a creamy coconut-ginger-lime dressing. A bright, crowd-pleasing summer dish for 6.

Tuna crunch casserole with cubed potatoes, peas, and cream of mushroom soup topped with crushed potato chips. A kid-friendly retro classic with a crispy golden crust.

Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.

Cherry cookie pizza with a golden sugar cookie crust, sweetened cream cheese layer, and cherry pie filling on top. A fun no-fuss dessert pizza baked on a 12-inch pan.

Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.

Nacho-loaded cornbread squares with a mashed pinto bean and chili layer, jalapenos, mushrooms, tomatoes, and melted cheddar. Topped with sour cream, olives, and green onions.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.