The Divas are experts at keeping cool – we love leaving the oven off and making homemade goodies that only look complicated, a splurge with such little effort.

This dreamy recipe has a little bit of everything: chocolate, salty pecans, peanut butter and whipping cream – what’s not to love?

Forget a bottle of wine as a hostess gift. Wrap these bars in a pretty container, and share the love.

Happy holidays!

Makes 3 dozen cookies

6 tablespoons butter, melted

1 cup creamy peanut butter

1 1/2 cups sifted powdered sugar

1 cup crushed chocolate graham crackers

2 cups butterscotch chips

1/4 cup heavy whipping cream

1 cup chopped salted pecans

Grease a 13-by-9-by-2-inch baking pan and set aside.

Mix butter, peanut butter and powdered sugar in a large mixing bowl until blended. Stir in wafer crumbs. Press into prepared pan, pressing down and smoothing surface; refrigerate.

Melt butterscotch chips and whipping cream in a heavy saucepan over low heat, stirring until smooth.

Spread over crumb mixture, and sprinkle with nuts. Refrigerate about 2 hours, or until set. Cut in bars, and store between layers of wax paper.

When it’s time to bake, be sure you have the right pan to make it easy – get rid of distressed pans, and invest in sturdy bakeware that’s made of steel or aluminum and doesn’t bend easily.

Thicker bakeware distributes heat more evenly. If you need to grease the pan, use a pastry brush, paper towel, waxed paper or your fingertips to apply a thin, even layer of butter, margarine or shortening to bottom and sides of the baking pan.

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Holiday-season veggies deserve a bit of wow factor.

So if it falls to you to bring a festive side, may we suggest you think outside the bean?

Homely traditions aside, there are some fabulous alternatives (with nary a can of "cream-of" soup) to add a bit of panache to a holiday menu.

Warm gooey goat cheese melted with tender yellow squash, sweet red peppers and slow-roasted Roma tomatoes is sure to elicit oohs and ahhs – if not thunderous applause.

Roast the tomatoes the night before. Oh, and you may want add to a few extra, as the intoxicating aroma filling your home will beg a taste or two.

Diva Confessions: Grating fresh mozzarella cheese can be a mess. To grate with ease, freeze cheese an hour or so before grating.

Squash, Red Pepper and Goat Cheese Gratin

6 Roma tomatoes, sliced lengthwise

Extra-virgin olive oil

Coarse salt, cracked black pepper

4 yellow squash

2 zucchini

1 red bell pepper

1 cup day-old bread crumbs

3 tablespoons butter

1 egg, beaten

1/2 cup heavy cream

1 teaspoon ground cumin

1 cup crumbled goat cheese

1 cup fresh mozzarella, grated

Juice of 1/2 lemon

12 fresh basil leaves

Preheat the oven to 300 degrees. Line a baking sheet with foil, and place sliced tomatoes cut-side up. Drizzle with extra-virgin olive oil, seasoning with salt and pepper. Roast for 2 1/2 hours; set aside and cool. (Can be done a day ahead.)

For casserole, heat oven to 350 degrees.

Dice squash, zucchini and red pepper, and place in a microwave-safe bowl. Season with salt and pepper, and microwave for 5 minutes. Toss and cook for 3 minutes more, or until tender. Remove from microwave, and slightly mash with a potato masher.

As vegetables cook, toast the breadcrumbs in butter over medium-high heat in a heavy skillet; remove from heat, and set aside.

In a large mixing bowl, add the beaten egg, cream and cumin. Stir in vegetables, bread crumbs, goat cheese and mozzarella, stirring to combine. Season to taste with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish coated with cooking spray. Drizzle with lemon juice, top with roasted tomatoes and scatter with fresh basil leaves.

Cover and bake for 30 minutes. Remove cover and raise heat to 450 degrees until topping is golden and bubbly.

Trick or treat – why not enjoy both?

Trick: 11 grams of fabulous fiber and protein all dressed up for fall, a healthy vegan supper the family (and the planet) will love-not to mention a bit of nutritional sanity to offset the ensuing candy binge. Using the irresistible colors of Halloween, you’ve rather deviously tricked them into trying something new.

Treat: Savory black beans and smashed sweet taters come together to create a most unusual taco, delicious to the point of (imagined) decadence. We love these garnished with diced ripe avocado, toasted pine nuts and dried cranberries. Set a festive Halloween table and allow friends and family to roll their own, costumes optional.

Sweet Tater and Black Bean Tacos

Serves: 6-8

2 large sweet potatoes, peeled and diced

Coarse salt and cracked black pepper, to taste

1 teaspoon ground coriander, or more to taste

2 tablespoons vegan "butter"

1/4 cup soy milk

2 tablespoons extra-virgin olive oil

1 small onion, finely diced

1 small green pepper, seeded and finely diced

1 Roma tomato, diced

2 cloves garlic, minced

2 cans black beans, rinsed and drained

1/2 cup white wine

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 tablespoon white vinegar (optional)

For serving:

3 Haas avocadoes, peeled and chopped

Lemon wedges

1/2 cup pine nuts, toasted

1/2 cup dried cranberries

Whole-grain tortillas

In a large saucepan, boil sweet potatoes over medium-high heat until tender, about 10 minutes. Drain the potatoes and return to the pot, shaking over the burner until excess moisture has evaporated (the edges of the potatoes will begin to lighten in color). Remove the pan from heat. Using a potato masher, roughly smash, seasoning to taste with salt and pepper. Add coriander, vegan butter and soymilk, mixing well. Set aside.

As the sweet potatoes cook, prepare the black beans. In a medium saucepan, add olive oil and heat over medium-high heat. When oil is shimmering, add onion, pepper and tomato, seasoning with salt and pepper. Sauté the veggies until softened, about 5 minutes, then add the garlic and sauté 2 minutes more. Add the beans, wine, cumin and oregano, simmering for 15 to 20 minutes. Taste the beans and add vinegar, if desired.

Serve with whole-grain tortillas, avocado, lemon wedges, pine nuts and dried cranberries-or anything else you might prefer.

DIVA CONFESSIONS: MEAL IS PERFECT FOR PARTIES

Make this meal a super fun, super easy, do-ahead party meal. Make the sweet potatoes, black beans and toast the pine nuts a day or 2 before the event.

Just before serving, dice the avocado and drizzle with lemon juice. Warm the tortillas and delicious party fare is served.

With the temperatures starting to dip, consider a warm and comforting soup for dinner – one that won’t infringe upon some well-deserved "you" time.

This lemony-lime concoction of rice, chicken, green chilies and chickpeas ladled over melty, Monterey jack cheese, then topped with crisp tortilla strips and fresh mint should hit the spot.

Simple, quick and perfectly pantry-friendly, this healthy and authentically Mexican treat is on the table in 30 minutes.

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Fall arrives this month with promises of cooler temperatures. With visions of delicious Sunday suppers, we’re ready to roll – pasta, that is, a favorite homemade treat in the diva household.

Some of our sweetest family memories are rolling out pasta dough on a lazy afternoon.

Skinny strands of angel hair; flat, hand-cut pappardelle; hearty fettuccine, and classic strands of spaghetti, all ready to cook with a little kneading and just three ingredients.

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Veganize this light-and-healthy Korean dish by swapping tofu for the egg, and agave or brown rice syrup for honey. Cover the bottom of a nonstick skillet with canola oil and heat until shimmering. Add cubed tofu and fry until golden, draining on paper towels to remove excess oil. Toss with noodles and veggies.

Kiss everything you know about pasta salad goodbye and try our version of bibim guksu (Korean cold noodles), a lively tale of When Salad Met Comfort Food.

Nutty and super-nutritious soba noodles are spun in a spicy Asian vinaigrette then topped with crisp, cool cuts of julienned cucumber, carrot, cabbage and red chilies.

Fresh basil and cilantro brighten flavors, while slivered mango adds a spark of sweetness.

Spicy, salty, tangy, tart – the complex flavors belie such a simple (and skinny) way to defy the summer swelter. Enjoy with your favorite chopsticks and perhaps a glass of perfectly chilled sauvignon blanc.

Korean Cold Noodle Bliss

Serves 4

1/3 cup slivered red cabbage

2 carrots, julienned

1/2 small seedless cucumber, julienned

1 mango, peeled, pitted and thinly sliced

2 boiled eggs, peeled and quartered

1 red chili, thinly sliced

8 fresh basil leaves, torn

Fresh cilantro sprigs, to taste

3 scallions, thinly sliced

8 ounces soba (or buckwheat) noodles

3 tablespoons rice vinegar

1 tablespoon soy sauce

1 1/2 tablespoons sesame oil

3 tablespoons honey

2 teaspoons chili-garlic sauce, such as sriracha

1 teaspoon ginger paste

Dry roasted peanuts, optional

Bring a medium-large pot of salted water to a boil.

As water heats, prep the cabbage, carrots, cucumber, mango, eggs, chili, basil, cilantro and scallions. Set aside.

Cook noodles according to package directions, careful not to over cook. Drain and rinse in a colander with cold water. Whisk together vinegar, soy sauce, sesame oil, honey, chili-garlic sauce and ginger paste in a small bowl. Drain noodles once more. Toss with sauce and add veggies, fresh herbs and roasted peanuts (if using). Toss again and serve. Pass with extra soy sauce, if desired.

You don’t have to resort to takeout in the summertime. The Divas do all our prep before we turn on the heat – slice, dice and measure ahead, sometimes in the morning.

Then use the smallest pan for the job, on the smallest burner with the smallest flame (cast-iron retains heat so you can cook at lower temperatures).

Turn the burner off just before the food is done and let the residual heat finish the cooking process.

Your exhaust fan will divert cooking heat out of the kitchen. And cooked food tastes great cold – if you always eat a dish hot, try it at room temperature (like leftover pastas).

Summer is no vacation for moms – swimming lessons, tennis lessons, sleepovers, beach vacations and neighborhood cookouts it’s 24/7 duty. And then we hear, "I’m bored."

So get the little buggers in the kitchen – and let them practice math while they measure.

Here’s a recipe with just five ingredients, and all you need is a pan, a spoon and a baking dish.

This cookie bar reminds us of the old-fashioned no-bakes our own mom used to make, but this version adds crunchy granola and dark chocolate chips.

Maximum good, minimum clean-up. And best of all, the oven stays off.

Leave the Oven Off Cookies

Makes 1 dozen cookies

3 1ȀA/2 cups miniature marshmallows

2 tablespoons unsalted butter

3 tablespoons smooth peanut butter

1 1ȀA/4 cups favorite granola

1ȀA/2 cup miniature semisweet chocolate chips

Melt marshmallows and butter in a medium saucepan over low heat. Remove from heat and stir in peanut butter and granola.

Spoon into a 6-by-8-inch baking dish; moisten hands with water and press mixture into pan. Sprinkle top with chocolate chips, pressing into mixture.

Cool at room temperature for 30 minutes, then cut into 12 bars.

DIVA CONFESSIONS: Keeping cool in the kitchen
You don’t have to resort to takeout in the summertime. The Divas do all our prep before we turn on the heat — slice, dice and measure ahead, sometimes in the morning.
Then use the smallest pan for the job, on the smallest burner with the smallest flame (cast-iron retains heat so you can cook at lower temperatures).
Turn the burner off just before the food is done and let the residual heat finish the cooking process.
Your exhaust fan will divert cooking heat out of the kitchen. And cooked food tastes great cold — if you always eat a dish hot, try it at room temperature (like leftover pastas).

Raise your hand if you prefer to stay out of the kitchen – when it gets too hot. This quick, light dish takes minimum effort for maximum crunch and sweet, spicy flavor. Grill the shrimp outdoors or on your stovetop, whatever is easiest.

Buy wild American shrimp when you can find it, sweeter and more tender than the imported, farm-raised kind (and without the chemicals).

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It’s a side, it’s a salad, it’s a super healthy, celebrate summer salsa to soar above the same-ole same-ole. Delish on grilled fish, chicken or mounded onto savory steak fajitas, this colorful, corny mélange adds a bit of swank on the side.

Smokey, golden corn on the cob is grilled until just slightly charred and crisp, along with gorgeously blackened sweet red peppers. Creamy chunks of jade avocado, fresh basil and a splash of red wine vinegar make this healthful salsa irresistible. Our vegan and veggie pals will enjoy with spicy black beans and rice, atop a baked sweet potato — or straight from the bowl.

Be the life of your own party and make it ahead. Grill the corn and peppers the morning of your soiree, then (as you sip a chilled something fabulous) toss it all together, adding the avocado and fresh basil just before serving.

Grilled Corn, Avocado and Sweet Red Pepper Salsa
Serves 4 to 6

3 ears corn, shucked and rinsed

2 red bell peppers, seeded and cut into lengthwise quarters

5 tablespoons extra-virgin olive oil, divided

Coarse salt and cracked black pepper, to taste

1 large ripe avocado, peeled and diced

10 to 12 fresh basil leaves, torn

2 tablespoons red wine vinegar

Prepare the grill.

Brush the corn and peppers with 3 tablespoons of olive oil, seasoning with salt and pepper. Place the corn and peppers directly on the grill over medium-high heat, turning occasionally until nicely charred and tender, about 10 to 15 minutes. Remove from grill and cool.

With a sharp knife, remove the kernels from the cob and place in a bowl. Dice the peppers and combine with the corn. Add the avocado and basil, seasoning to taste with salt and pepper. Drizzle in remaining olive oil and vinegar, tossing gently.

Diva Confessions: Stretch this recipe by adding prepared couscous, black Forbidden Rice, or any sort of noodle. Add extra oil, vinegar and coarse salt and pepper, to taste.

What’s cool, creamy, comforting and delish? Our yummy eggless-egg salad. Super-firm tofu, crumbled with mayo, toasted slivered almonds, sun-dried tomatoes, scallions and celery creates the perfect summer sammich.

Sweet, nutty and creamy with just the perfect amount of crunch. Considered a "cooling food," tofu is the perfect staple for hot summer days – not to mention the hottest summer girls.

Scoop onto dark rye or any healthful slice you prefer, then pile it high with juicy heirloom tomatoes, thinly sliced cukes and crisp cuts of romaine lettuce.

For a quick, protein-rich snack, pair with wholegrain crackers or simply a fork – un-egg-spectedly delish!

Eggless Egg Salad Sammies

Makes 4 to 6 sandwiches

1/4 cup slivered almonds

16-ounce block super-firm tofu, crumbled

1/2 cup mayonnaise, preferably olive oil

1/2 teaspoon turmeric

3 ribs celery, finely chopped

3 scallions, thinly sliced

1/4 cup julienned sun-dried tomatoes, preferably not packed in oil

Coarse salt and cracked black pepper, to taste

In a dry skillet over medium-high heat, toast the almonds until slightly browned and fragrant. Remove from heat and reserve.

In a medium-sized mixing bowl, combine crumbled tofu, mayo, turmeric, celery, scallions, sun-dried tomatoes and reserved almonds, stirring until ingredients are well incorporated. Taste for seasoning, adding salt and pepper, to taste.

DIVA CONFESSIONS: SUPER-FIRM TOFU

Super-firm tofu, not be confused with extra-firm tofu, can be located in most health food stores. Like pressed tofu, it has been drained of excess water, making it excellent for marinating and grilling. It’s best for our eggless egg salad as it does not become watery when refrigerated.

If you can’t find at the grocery store, prepare in your own kitchen by placing a block of firm or extra-firm tofu between two plates lined with paper towels. Placing a heavy book or two on the top plate (an old textbook is perfect).

Allow the tofu to drain for 15 minutes. If the tofu still seems too moist, replace the paper towels and repeat the process until desired consistency.