Since it's a small section so far, I'll not categorize these just yet. These are recipes that I've either created/dabbled with my own take of it. Enjoy :)

Brandied Strawberries:
It's very easy. All you need is some fresh, ripe strawberries that has been cleaned of the green leaves and washed thoroughly. Some brandy *flavored ones in some sort of berry or other sweet flavors are preferred*. And perhaps some whip cream *cool whip works fine if ya don't want to whip up some from heavy cream*
You allow the strawberries to sit in the brandy for at least 1 hour to overnight at room temperature. Then add a dollop of cream before serving. Quite tasty :3
For minors, here's a version that could work as well. Replace the brandy with some jello in a berry flavor. Add strawberries or other fruit/berries and dollop with cream after it has firmed. You can add a sparkly fruit juice or soda in the jello to give it a little more kick *sans the tipsyness of course

Here's a tip on making crystallized flowers/leaves for cake or dessert decorations.

First have a selection of edible flowers/leaves,
lightly whisked egg white,
super-fine sugar. (not powdered or granulated)
Brush the egg whites over the flower/leaves. Lightly dredge with sugar. Place on a nonstick cookie sheet in a cool oven with the door ajar for 3 hours. Secure them in place with egg white.

Autumn Harvest Bread:
1 box Pillsbury Pumpkin Bread mix (or any premade pumpkin bread mix)
1 cup goat milk
2 brown eggs
2 tablespoon honey
1 teaspoon vanilla extract
1-2 dash of each cinnamon, nutmeg, clove and anise (powdered)
pine nuts
walnuts (chopped)
dried raisins
dried cranberries

optional:
pecan
almond

Now this will be a fairly hearty bread depending on how much nuts/fruits you add. It's great fresh out of the oven and makes a wonderful dessert/snack.
Basically follow directions on the box for the most part, replacing the water for goat milk and regular eggs with brown ones. Add the honey, vanilla and a dash of each of the spices. Stir as directed on the box.
The reason I don't add measurements to the nuts/fruits, is because I'm leaving it up to you on how much ya want. You'll have to mix them up in a separate bowl anyways. For topping, pick one or two of the nuts or fruits you'd like to use as a topping and set some aside that you aren't going to use in any mix. I've placed pecans and almonds as optional cause I haven't used them in this recipe yet, but they'll also be good additions if ya just love a nutty bread. Or you can leave out or add in which ever nuts you like. Like I mentioned, in a separate bowl, mix all the nuts and fruits together. It doesn't matter if you have too much, I'll tell ya what you can do with any left overs. You kind of have to go with a feel on how much to add but basically you'll want about an even amount of each, give or take more or less depending on preference. Then add a dash of each of the spices then toss everything together. For those who want generous nut/fruits, use about two handful of the mix for every 1 box of the bread mix. Otherwise 1 handful will do. Mix everything together and pour into loaf pans at about half way. Use the fruit/nut set aside to sprinkle on top before placing in oven to cook. Follow direction on the box on how long and what setting to cook the bread at. And voila!

This is what you can do with the left over fruit/nut mix. Otherwise you can store them in a tight container for later use or eat them as they are as a trail mix.

Autumn Harvest sweet granola/topping:
Fruit/nut mix
honey

optional:
a dash of cinnamon, nutmeg, anise and/or clove powder

Place the mix in a pan and drizzle just enough honey to nicely coat the mix. Use low-medium heat and when the honey becomes a little runny from being warmed, sprinkle in the spices. You can also sprinkle in the spices before you add the honey if ya want the mix to have more of the spice coating otherwise doing it after will spread the spices more. I've added it as an option on this part because you would already have the same spices on the mix but you can add the same amount more for a more stronger spice flavor.
Now this can be used as a topping over say, ice cream, cakes or other breads. Add more honey to make it more drizzly.

To make it into a more granola texture. Heat up some marshmallows with a little butter before adding everything else, but add only a little bit of honey. Then when they are easy to handle without burning yourself shape them up and cool. Or you can put them all in a pan while hot and just cut squares :3

To make whip cream is very simple. It'll simply depend on how much ya want to make as well. You'll want the bowl to be chilled. A chilled bowl is suppose to help keep the whipped cream's form. Pour heavy cream into the bowl and use an electric mixer (trust me, by hand is a pain and takes longer) and start out at a decent speed that doesn't make the stuff splatter everywhere, but enough to get it to start to thicken. As it thickens enough to not splatter as much gradually increase the speed till it forms a nice fluffy texture. What I like to do a little before it gets to that consistency, is add a little sugar to sweeten some more. When done, be sure that if you want to stir it some to where it's more neater looking, do folding instead of actual stirring. That way it doesn't kill that fluffy texture. Note that when ya make this you'll want to serve immediately, since I find the texture will start to break down after about 15-20 minutes. Especially if you're gonna dollop over something hot (it'll melt into a liquid again X.x). Although it'll keep a little longer if ya let it sit in the fridge, you'll still want to serve it quickly. It doesn't take long to make so it's great to make right before serving desserts and stuff.

Meatloaf:
2 lb lean ground beef (at least 80%)
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, pepper, whole stone ground mustard
3-4 cloves garlic finely chopped
1 egg
3/4 to 1 cup of breadcrumbs
about 1/4 cup of chopped onions
You can add a 1/2 cup of bell peppers and/or 2 teaspoon chopped fresh basil to give it more italian flavor.

preheat over to 350 degree F. Mix all ingredients, I usually just sort of lightly, but thoroughly, fold everything together by hand. Just make sure your hands are clean before and after As tempting as it may be, don't squeeze the ingredients through your fingers. Cook for 1hr 15-20 min. Serves 6-10.

Now for the sauce, I use ketchup, but add a bit of seasoning to give it zest.
Now you can apply this sauce over the meatloaf before you put it in the oven or you can apply it in the middle of cooking, by removing it from the oven at half time and applying. I normally spread it over the meatloaf before placing in the oven, but I will warn ya, if you are using a pan that's wider than the loaf itself the juices and sauce will flow off the loaf and burn/blacken. but the loaf itself and the sauce on the loaf will be fine ...actually it's quite good ^^ I love the aroma it gives off even if the stuff that runs off get burnt ^^;

Meatloaf sauce:
1/2 - 1 cup ketchup
1 tablespoon Worcestershire sauce
a bit of cilantro, oregano, thyme, rosemary, lemon peel
salt and pepper to taste

Prosciutto wrapped Asparagus:
Equal amounts of asparagus and prosciutto (which is a paper-thin sliced meat that's also got a smoky flavor)
olive oil
pepper and sea salt (optional)
Preheat oven at 450
Clean and trim asparagus and carefully remove the slice of prosciutto and wrap them around asparagus. Place them on a cooking sheet that has tin foil placed and secured on it's surface. Drizzle a little olive oil over the wrapped asparagus, just enough to give a light coating. You may or may not add salt/pepper, I found that the prosciutto has a somewhat salty/smoky taste already, but pepper is a good adding if ya want to lay off the salty and add more savory. Now you leave it in the oven to bake for 5 minutes. Take it out after that and give it a little shake or or just turn over the wraps to make sure it gets cooked evenly (just be careful, the sheet is really hot, mine actually bended for a bit till cooled). Put back into the oven for another 5 minutes or until the prosciutto is crispy or the asparagus is tender. Serve almost immediately. Very tasty and is actually healthy. Total time may take 15-20 minutes at most.

Some tips:
Make sure to properly blot water off the asparagus and that they are crisp and fresh and should have a good green coloring, not soggy and kind of not fresh, lol To tell if it's at least fresh enough it should give a nice little snap when ya break them apart. You may also use baby white asparagus instead of the greens.

Avocado Cucumber salad:
1 large Avocado
1 large cucumber
2 medium tomatoes (or one large)
2 tablespoon olive oil
1 lemon
salt/pepper to taste
optional seasoning: ground/crushed rosemary, thyme, cilantro, oregano

Slice and take the seeds out of the cucumber and tomatoes. Dice them. Slice the Avocado around, then, pop out the big seed. Peel off the skin and dice the flesh. Don't need to finely chop, just decent size dices. Immediately slice the lemon and squeeze half of the lemon's juice over the salad mixture, add the olive oil and whatever seasoning you wish to add and lightly toss. Should be enough for 1-3 depending on preferred portions. The lemon juice keeps the Avocado from browning as well as give it a tangy flavor, you can add the other half of the lemon's juice if ya want more tang or save it for later.