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October cake with yams, apples, walnuts, and raisins in a maple syrup batter spiked with orange marmalade and Grand Marnier. A dense, spiced autumn loaf cake.

A nice dessert, there are three great toppings on the top, mixing very well!

Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.

Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Four-ingredient chocolate coconut candy drops made with unsweetened chocolate, sweetened condensed milk, flaked coconut, and walnuts. Placed in a hot oven that's turned off, they develop a gorgeous glossy glaze as they cool.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Luxurious raspberry cheesecake with fresh berries baked into a creamy filling spiked with raspberry liqueur and orange zest, on a buttery zwieback crust. Served with homemade raspberry sauce.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Baked garlic shrimp coated in seasoned bread crumbs with five cloves of garlic, fresh parsley, and olive oil. A 40-minute Italian-American main with a crispy crust and tender pink interior.

Jack Jubilee layered Tex-Mex casserole with corn chips, Monterey Jack, green chiles, and a creamy egg-tomato sauce, topped with sour cream and cheddar. Retro potluck classic.

Rich and creamy squares with a buttery yellow cake mix base topped with sweetened cream cheese and pecans. An easy two-layer bar cookie that feeds a crowd.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.