One of Brenda’s favorite holiday side dishes: Deviled Eggs.

There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.

Brenda’s version of Swig Frosted Sugar Cookies. Heck yes.

Shortbread cookies are best dipped in chocolate . . . . or caramel . . . . or marshmallow cream . . . . even better, combine all three.

Don’t have any beef on hand? You can easily substitute the beef with chicken or pork.

Drizzle this flavorful red enchilada sauce over enchiladas or in enchilada soup.

Learn how to turn masa harina (treated corn flour) into savory, flavorful, homemade corn tortillas.

Don’t throw away that turkey carcass! Instead, make Turkey Broth or Stock with the leftover carcass, then use this broth to make Turkey Gravy or Turkey Noodle Soup. Yum!

It’s difficult to pick a favorite pie, but this Double Raspberry Pie is definitely in the running.

Brenda’s apple pie can be made one of two ways—with a streusel topping or crust covering.

Some people say Brenda makes Stromboli incorrectly since she doesn’t add sauce in the pocket. Either way, it’s delicious.

Brenda Calzones: full of lots of toppings covered in a thick, chewy crust, with beautifully broiled edges.

The Brenda Pizza: A pizza with thick, chewy crust and beautifully broiled edges.

Quickly stir together these pantry ingredients to create a flavorful pizza sauce.

Whenever the garden is producing fresh tomatoes - - - this is THE sauce.

This dough tastes amazing when made in a breadmaker, but can also be made by hand.

The perfect Halloween (and fall) breakfast. Use homemade pumpkin puree, or canned.

A simple and satisfying fall (or Halloween) crowd-pleasing treat.

Looking to make a thicker homemade yogurt? Try this Boiling Start Yogurt. The extra steps make a thick, delicious, creamy yogurt.

How to turn Boiling Start Yogurt into a delicious Greek Yogurt. Brenda say’s it’s the closest thing to Fage Yogurt she’s ever tasted!