13 tasty recipes

Make your own savory fudge with this simple recipe that is tasty and 100% stress free!

Easy sourdough pancakes using active starter and buttermilk pancake mix. A 5-minute weekend breakfast that puts your sourdough discard to work for tangy, fluffy stacks.

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Dairy-light waffles use Mocha Mix non-dairy creamer in place of milk for a richer, slightly sweeter waffle. Cream of wheat and a touch of gluten flour give crisp edges and a tender, custardy interior.

Easy taco salad with seasoned ground beef, crunchy Doritos, iceberg lettuce, and shredded cheese tossed in tangy Thousand Island. The throw-together potluck classic ready in 15 minutes.

A sweet and delectable homemade liqueur made with vodka.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.