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Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Very typical Polish winter soup that's easy to make.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Contributed by Linda Johnson A very tasty low calorie recipe. It does have a lot of sodium.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.

BBQ muffins with ground beef in a sweet-tangy ketchup sauce baked inside refrigerated biscuit cups and topped with melted cheese. Kid-friendly and ready in 45 minutes.

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

If you like spicy food, you will adore this scrumptious salad made with italian salad dressing and picante sauce.