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Low-calorie pumpkin pie with a crunchy cornflake crust and a creamy butterscotch pudding filling. No-bake filling made with dietetic pudding, pumpkin, and nonfat milk.

Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.

A tangy and delicious fish dish that has a unique flavor it gets from the apricots.

Double chocolate layer cheesecake: a chocolate cream cheese layer on the bottom and a vanilla cream cheese layer on top, all in a chocolate cookie crust.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Tender date loaf quick bread studded with plump dates and vanilla. This moist tea bread freezes wonderfully, slices like a dream, and tastes even better slathered with salted butter the next day.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Light basmati rice pudding made with skim milk, raisins, and vanilla, folded with whipped topping for a creamy, airy texture. A low-fat Indian-inspired dessert.

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

Homemade beef jerky from flank or top round, marinated in soy sauce and slow-dried in a low oven or smoker. Lean, chewy, and savory snack made simple in your own kitchen.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

This warm spiced wassail blends claret wine, dry sherry, citrus juices, and cinnamon into a fragrant holiday punch. Ready in 20 minutes, it's the coziest sip for cold-weather gatherings.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Frango Mints copycat: the famous Marshall Field's chocolate-mint candy made at home with melted chocolate, powdered sugar, and a few drops of mint extract. No tempering, no candy thermometer.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.