Turkey Rice Soup is an easy way to use up leftover Thanksgiving turkey – the soup is easy to make and your whole family will love it!

This Poppyseed Sponge Cake features a fluffy, poppyseed-studded cake, a smooth, sweet vanilla buttercream, and a rich dark chocolate ganache.

These Cornmeal Pancakes with Honey Butter Syrup are a delicious breakfast version of eating cornbread slathered with warm honey butter.

Three-Ingredient Cottage Cheese Queso is made with cottage cheese, shredded cheddar cheese, and salsa for a delicious, tangy, cheesy dip.

This Pumpkin Spice Bundt Cake features pumpkin puree and warm fall spices like cinnamon, ginger, and nutmeg. Delicious plain or glazed.

Spaghetti Puttanesca is a flavorful tomato sauce with olives, capers, garlic, and anchovies. It’s tasty, and super quick and easy to make.

Chicken Thighs with Anchovies and Capers has loads of savory flavor – serve with a green salad and crusty bread to make a complete meal.

Blueberry Cream Cheese Pie Bars feature a bright lemony flavor. They can be made with fresh or frozen blueberries all year round!

This Barbecue Chicken Ranch Salad is a quick and easy entree salad made with leftover chicken, loads of veggies, and cheese.

Flourless Chickpea Chocolate Chip Cookie Bars feature the comforting flavors of your favorite cookies with a gluten-free chickpea base.

Need an easy summer side? Try this Zucchini with Sun-Dried Tomatoes and Onions—gluten-free, dairy-free, and vegan!

Funfetti Cookie Dough Ice Cream Sandwiches feature vanilla ice cream between two layers of sprinkle-studded funfetti cookie dough.