This this fun recipe for a “Funny Cake” has a rich regional history with names such as Philadelphia Funny Cake and others.

This easy, adaptable and “use what’s on hand” recipe for Green Beans was a goto for Frank’s family growing up and he shares this on his recent lunch LIVE.

Sometimes while surfing social media, we come across recipes we get inspired. This recipe for No Bake Oatmeal Raspberry Cups which Andrea did in her LIVE was inspired by @Cook.vegetarian via instagram.

We love copycat recipes around here. Dan shared this recently on LIVE for Copycat White Castle Sliders.

Brussel Sprouts arent just for roasting or steaming. They can make an outstanding salad too. Andrea shares one version for the Brussels Slaw.

This is a recipe for Low Sugar Chocolate Chip Breakfast Muffins recently shared on a LIVE by Ashton

We all get a urge for something rich and creamy. Andrea shares this one for a Avocado Banana Smoothie today.

Sometimes while surfing social media, we come across recipes we get inspired. This recipe for Smashed Carrots which Andrea did in her LIVE was inspired by luciiacro on instagram.

Sometimes the best laid plans go awry. When I was planning for this LIVE. I expected to be able to find a couple ingredients for a different dish.

This dessert is the perfect example of divine simplicity. You can use a either homemade pizza dough, or a store-bought pizza dough as your base.

When Dan gets in that kitchen for a LIVE, be ready for magic. In this one, he went classic old school with his recipe for Shrimp Cocktail

What better salad to go with Ashton’s “Copycat Lemon Loaf” than this Easy Grilled Chicken Cesar Salad.

Ashton did one of my personal favorite treats on LIVE this week with her take with a Copycat Starbucks Lemon Loaf recipe.

Growing up my grandparents would often make this Egg, Potato & Pepper Sub sandwich when we went on picnics. When I would raise my nose at it, they explained this it was a popular dish for Italian immigrants during the depression to take to work each day.

This old school, Italian style braise, turns a standard head of cauliflower into a rich, herbaceous, unctuous meal.