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Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Raspberry bran muffins with a hidden pocket of raspberry jam in the center of each one. Eight cups of bran flakes cereal and buttermilk make them hearty and fiber-rich. Makes a big batch of 24.

Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.

Bread machine brown breakfast bread, a whole-wheat quick bread sweetened with honey and molasses, studded with raisins, and warmed with ginger, cinnamon, and allspice. Hands-off breakfast loaf.

Stir-fried warm Asian salad with napa cabbage, fresh mushrooms, spinach, celery, garlic, and ginger tossed in soy sauce. A low-fat vegetable side dish ready in under 10 minutes.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.