Lots of milk in this yeast bread makes it a smooth clean bread.

This dill vegetable dip is quick and easy to make. Serve it with an assortment of colorful vegetables.

Tomatoes, basil, onion and garlic simmer for two hours for an authentic home-cooked flavor.

Made easy with canned tomatoes, this soup takes its rich, sophisticated flavor from Gorgonzola cheese and a splash of heavy cream.

Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.

Try this easy mix-and-bake recipe for meat loaf if you like having nice firm slices for meat loaf sandwiches.

Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!

Butter and garlic make this simple but flavorful Scampi a big hit.

Browned chuck roast is slow cooked for 8 to 10 hours along with potatoes, carrots, onion, celery, and dehydrated onion soup mix.

Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.

A classic and delicious way to prepare trout.

You can add other meats or veggies to suite your taste, and this quiche can be baked with or without pie shells.

A very good high-protein alternative to flourless chocolate cake. Give it a try!

Mashed potatoes and chopped spinach are baked with sour cream, butter and chives, and shredded Cheddar cheese is melted on top.

Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.

These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.

A fabulous sweet and salty glaze is basted on salmon as it grills on cedar planks.

Maque Choux (pronounced 'mack shoe'), a colorful dish of fresh corn, green bell peppers, chopped tomato, bacon, and green onions, is the traditional Cajun version of succotash.

Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting, covered, for 5 to 6 hours, it is sliced, sauced, and baked for another hour.

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.