If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one!

Bite-sized, cheesy and loaded with classic pizza toppings, these mini pizza bites are an easy-to-make crowd-pleaser.

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein. —Lily Julow, Lawrenceville, Georgia

THIS IS one of our favorite ways to have leftover turkey. When I buy a turkey for my family of five, I choose the largest one I can find so we are sure to have plenty of leftovers. This recipe is simple to prepare and absolutely delicious. -Kathi Parker, Hendersonville, North Carolina

“I revised this old recipe by using ground turkey instead of ground beef (to make it healthier), by finely chopping the cabbage to improve texture and by adding thyme," explains Irene Gutz of Fort Dodge, Iowa. "Crescent rolls help it go together quickly, and it’s often requested.”

A fresh and healthy mix of seafood, olives, tomatoes, and cucumbers tossed in a lemony olive oil dressing.

Gently steamed fish fillets enhanced with lemon and herbs. Light, tender, and perfect for a clean, low-fat meal.

A baked fish dish topped with creamy sauce and cheese. Rich, satisfying, and ideal for special dinners.

Treat yourself to an oh-so-satisfying Sunday dinner with our best beef stew recipe

My former mother-in-law gave me this recipe decades ago; she got it from a friend in Milwaukee who was a fabulous home cook. This pudding is like a tart molasses-and-cranberry sponge which should be served in a bowl, with copious amounts of hard sauce, and eaten with a spoon. It's a holiday favorite at my house for Thanksgiving and Christmas dinner, and hardly anyone settles for just one serving.

A cookie that one-ups the rest in our repertoire, on account of virtuousness.

A carrot cake with a ton of character.

Golden and crumbly around the edges and soft and chewy within, these cookies are gently flavored with real vanilla seeds, nutmeg, honey and just the right amount of salt to enhance the other players without taking over the field. The combination of regular and cake flour, and butter (lots) and shortening (a little -- we used non-hydrogenated) makes for a rich, tender dough that spreads and crisps nicely but doesn't lose all of its structure. We recommend chilling the cookie dough for 20 to 30 minutes before rolling -- it will make your job a bit easier. We used dark baking sheets, so we lowered the oven temperature to 350 so the cookies wouldn't bake too quickly.

These caramels are a good representation of me—a good balance of sweet and salty, a little bit fickle to make, and just unusual enough to be interesting!

Buckeye-inspired sandwich cookies -- a kiddy treat for grown-up tastes.

It was Valentine's Day and I had nothing to give. There was, of course, my never ending love. But try fitting that in a pretty, red box with a white bow.

If you like custard and flaky pastry together, this is the tart for you. The custard was very simple to make and creamy but not too rich. I got a kick out of the instructions and the self-deprecating humour within. Fun aside, the procedure was very clear. I took Checker's advice and did 'minimal internet research' and found a Gordon Ramsay rough puff pastry recipe that worked perfectly here -- and with no ranting or swearing. Rather than flattening the circles of pastry by hand, I used my tortilla press and then finished them by hand, it only took a few minutes. My custard came out very orangey, despite only using a 1-inch square piece of peel for a half recipe. Forgetting about the icing sugar to go atop the tarts, I doubled the sugar in the custard as I didn't think it was sweet enough. The finished tarts, even with the sugar on top, were not too sweet–so keep that in mind, and taste the custard when you take it off the stove. I brought most of these tarts to a friend and asked her for a detailed tasting report, but all I got was 'yum'. I second that, and I'll be making more soon to use up all the leftover pastry.

Pull all thoughts of guacamole out of your mind when deciding whether or not to try this luxurious frosty treat. This shake has the creamiest, dreamiest texture imaginable and the slight hints of salt and coconut really put it over the top. I tried this with both ripe avocados and with ones that were still pretty firm. The batch with the riper avocados was richer and more buttery whereas avocados that were slightly under-ripe lent a fruitier note. I tried this with lemon and lime juice and both work well, although I slightly preferred the lime juice.

Part of my gift box of baked goods is always these ribbon cookies, they are festive looking and delicious. This cookie is divided into four layers, a chocolate layer to which I added toasted walnuts and a vanilla layer with cardamom and orange zest. This recipe, which I have tweaked over the years, came from my mother ,and she got it from Better Homes and Gardens magazine in the 1960's. The original recipe does not contain orange or cardamom; you can omit if you like and just add the vanilla extract and, as the original recipe calls for, rum flavoring. Enjoy!

This dairy free, vegan ice cream, made with sweet, sticky roasted peaches, is sure to astound you with its simplicity. No fancy ice cream maker needed here: a food processor is all you'll need to whip it up!