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Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Hearty vegetable fettuccine loaded with potatoes, turnips, and tomatoes simmered in fresh herbs. This fuel-packed vegan pasta dish is a satisfying one-pot meal that's built for hungry appetites.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Homemade sticky buns with a gooey pecan, brown sugar, and butter caramel that bakes onto the bottom, then flips to a glistening top. A bread-machine dough makes the cinnamon-swirled rolls nearly foolproof.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.