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Deborah Williams' Turkey Marsala

A recipe straight out of Taste of Home Magazine.

Home-Made Coconut Granola and Cashew "Yogurt"

Directions for Granola:

Portobello Mushroom Casserole

Chef Babette Davis is making a delicious vegan casserole.

Mama's Best Ever Spaghetti & Meatballs

Debbie Matenopoulos is preparing her favorite spaghetti and meatball recipe with one jar of flavorful RAGÚ® Homestyle Tick & Hearty Sauce .

Chocolate Caramel Apple Taquitos

Christy Vega of Los Angeles' restaurant Casa Vega is making delicious dessert to cure that sweet tooth.

Cristina Cooks: No-Bake Peach Pie

Recipe:

Chicken & Spinach Mostaccioli

Recipe submitted by Susan Hein of Burlington, WI

Cristina Cooks: 'Taste of Home' Magazine's Peach-Rosemary Cobbler

“Taste of Home” recipe submitted by Michael Cohen – Los Angeles, CA

How to Tenderize Meats with Chef Curtis Aikens

Each ingredient is a natural meat tenderizer, no chemicals because everything is provided in nature. Idea behind it is that you can make your own and with flavor. Inexpensive cuts of meat and make them more tender. *Marinating is key and using NATURAL ingredients is important.

Portobello Mushroom Cheeseburger

Fitness expert Drew Manning is making a hearty and delicious cheeseburger.