Dinner recipes

Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

A simple and delicious macaroni and cheese casserole that's made with bell peppers and tabasco sauce.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Here is an excellent chicken recipe for a winter dinner in a greek style.

A quick and easy simple chicken stir fry. Very flexible can add what ever extra veggies you wish.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Tender and juicy grilled flank steak is great to make a sandwich, especially when you have leftovers. Herbed goat cheese and caramelized onions sure will add tons of yummy flavors into every bite.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Steel Trolley Diner's Fresh Apple Crumb Pie recipe

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Diner-style macaroni and cheese with sharp cheddar cheese spread, shredded cheddar, sauteed onions, and green bell pepper, baked until bubbly. No roux needed for this creamy classic.